Scottzyme KS is a specially formulated blend of enzymes, designed to assist in settling and filtration of pretty much anything. KS standing for "Kitchen Sink", this enzyme is the end-all when it comes to enzymatic preparation of a wine for filtration. This enzyme is best used early in processing, however should never be used before pressing, as the heavy increase in fine solids can clog presses. Many customers have reported very favorable results when used to solve "nightmare" filtrations before bottling.
KS is also used extensively for cider making where it reduces or even eliminates the need to filter the cider at the end of production. Best added right after pressing.
Red or White Wine - 0.25ml / gal.
White Juice - 0.15ml / gal.