Lallzyme EX™ Red Wine Enzyme - 10 g
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Lallzyme EX™ Red Wine Enzyme is a blend of pectinase and hemicellulase. Increases maceration of grape skins and ultimate yield from your grapes. Also contibributes to mouthfeel and color stability on account of the improved extaction from the skins.
How to Use
- This 10 grams treats about 1000 lbs. Use on crushed grape must, not juice. Usage rate range is 7.5 - 15 grams per 1000 lbs (about 100 gallons).
How To Use
- Crush the grapes and sulfite the must. Let stand 20 minutes. Dissolve 10 g EX in 1 liter of water or grape juice, then stir evenly into the fermenter with the grape must. Allow the enzyme to act overnight (or longer for a cold soak) before adding yeast.
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How to Return Goods for Refund
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.
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