Harris Super Enzyme

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  • Regular price €1.55


 Many home made fruit wines, especially those made with fruits that have a high pectin level (ie those that are often also used to make Jam) are liable to cloudiness caused by Pectin Haze. Normally you would avoid this by adding Pectolase to the must at the start of fermentation. If you fail to do this, or use insufficient and still end up with a cloudy wine, you can rescue your wine by adding Harris Super Enzyme and then clearing the wine using finings. Sufficient for up to 5 gallons