KLAR-ZYME- fining agent for difficult wines 10ml for 50L

How to use: 

1) Dilute the enzymatic product with water. Take 1 portion of the product for 10 portions of water.

2) Add it to the must or wine.

3) Stir carefully and leave it covered in a warm place: for 1 day to extract juice from fruit and for 5-7 days to clarify the wine, depending on the amount of cloudiness.

4) Squeeze out the juice or pour out the wine leaving the sediment.

KLAR-ZYME works best at a temperature between 30 and 35°C, and it is most active when pH level is 4.5.