3x Harris Amylaze Starch Reducing Enzyme 15ml treats up to 90L / 20 Gallons

Amylaze is a highly concentrated form of fungal alpha-amylase used to breakdown Starch in wine making. Starch in the ingredients will make your wine cloudy. By adding Amylase, the starch will be destroyed so the wine will be able to clear.

Twice as efficient as the previous dry version.
This is the best Starch Reducing Enzyme available to the Home Brewer

It is supplied in an easy to use 15ml plastic bottle. Just add 10 drops per gallon (4.5L) of wine or cider. It does not matter if you add too much, you cannot overdose on this enzyme.

Which Fruits and Vegetables Contain Starch?
All fruits and vegetables used in winemaking will contain some starch. Ingredients like bananas, potato, parsnip, rice contain large amounts of starch, while unripe apples contain as much as 15% starch. Always try to use ripe fruit whenever possible. When making a wine from vegetables, always add Amylase to the wine.