Lallzyme KP-CLAR™ | Clarification Enzyme For Pectins | White and Rose Wines | Cider | 1 kg itemID-12105 a 1/4 tsp of cinnamon

a 1/4 tsp of cinnamon and a 1/4 tsp of nutmeg should be added to the boil

The entire pump head is made from 304 grade stainless steel so it's highly resistant to chemicals

Voltage: 220-240V at 50-60hz

Beer’s greatest enemy is oxygen

Chill 10 gallons in 5 minutes to 68°F using 58°F cooling water at 5 gallons per minute (gpm)

Lallzyme KP-CLAR™ | Clarification Enzyme For Pectins | White and Rose Wines | Cider | 1 kg itemID-12105 a 1/4 tsp of cinnamonLallzyme KP CLAR Liquid Enzyme for Fast, Clean Juice and Wine Clarification Breaks down pectins to improve settling, flotation, and clarification Increases juice yield during pressing by reducing viscosity and colloid content Produces compact, tight lees for cleaner racking and better wine stability Fast acting at low temperatures, with peak performance between 1020C Liquid format offers precise dosing and easy integration into juice or wine Lallzyme