VinClasse Amylase Starch Remover / Dry Beer Enzyme - 25g
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During wine making you may find that some of the ingredients you use contain starch. This sometimes can leave a haze in your wine. Amylase will clear the haze.
It will also reduce the sweetness of things like parsnip wine by breaking down the starch into fermentable sugars.
Converts starch in all grain beer recipes to produce a drier beer.
Use one teaspoon per 4.5 litres. Mix powder with a little wine then add to the bulk. Rack off when clear.