Reduces haze in wines with pectin by breaking it down into methanol and pectic acid, which precipitates. Add 1/2 teaspoon per gallon of must before start of fermentation
Phone : (920) 435 - 1007
Mon - Fri : 11am - 6pm
Sat : 11am - 5pm
410 Dousman St. Green Bay, Wisconsin 54303
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