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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

Community Q&A

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Browse 2 questions Browse 2 questions and 9 answers
Why did you choose this?
MoreFlavor Store
it was recommended by MoreBeer!
James K. R on Sep 19, 2018
Fining
Patrick D on Sep 17, 2018
it was recommended by MoreBeer!
James K. R on Sep 19, 2018
press easy
Chris P on Sep 19, 2018
Fining
Patrick D on Sep 17, 2018
I am doing a Chardonnay
michael a on Sep 10, 2018
My first attempt at making wine from whole cluster pressed white grapes. I want to clarify the pressed grape juice as much as possible prior to fermentation
Michelle T on Sep 5, 2018
Your white winemaking article (need outline please)
Tim B on Aug 21, 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
press easy
Chris P on Sep 19, 2018
I am doing a Chardonnay
michael a on Sep 10, 2018
I want to make sure of the dosage rate for C-Max enzyme - 0.06 g/Gal isn't much after I weigh it out. Are we sure it isn't 0.60g/gal?
Greg Stricker on Aug 20, 2018
BEST ANSWER: Hi Greg - .06 is the correct dosage.
Reviews

5.0 / 5.0
2 Reviews
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Clears muscadine juice perfectly
Fluffy lees in white muscadine wine can result in the loss of significant wine. I used this product at 3x the recommendation and it worked like a charm.
September 26, 2018
Purchased
9 months ago
It works!
This is the first time I have tried this product. It works exactly as described. I pressed out my Brianna grapes, added the enzyme to the juice and let it set overnight. In the morning I could clearly see the bottom of the bucket--much different than other years. I assume this will improve the flavor and clarity of the finished wine.
August 28, 2018
Purchased
2 months ago