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Lallzyme C-Max
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Description

Lallzyme C Max is a specially formulated enzyme preparation for the rapid clarification and de-pectinization of white juice. Typical results see clearing in 4 to 6 hours. C Max's unique combination of pectinases allows for a quick reduction in the viscosity of the juice and promotes fast sedimentation and clarification. Ideal for use in applications featuring low pH, temps below 20C, short reaction times, high pectin content resulting from aggressive pressing or longer macerations - in other words, perfect for small wineries and home winemakers!

To Use:
Sprinkle slowly in to your juice and mix thoroughly

Dosage:
0.06 g/Gal

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like the red version first time for white
Dennis H on Jul 23, 2018
like the red version first time for white
Dennis H on Jul 23, 2018
Interetsed in making fruit beers
Mary M on Jun 14, 2018
Interetsed in making fruit beers
Mary M on Jun 14, 2018
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