High pectinolytic activity, recommended to enhance settling and improve clarification of cider. Used at higher rates than wine due to the high pectin content in apples.
Directions for use:
Dissolve 1 part to 10 parts water. Add the solution to must, making sure that it is completely blended. We recommend continuous mixing for the duration of the enzyme treatment. Zimaclar is not inhibited by normal concentrations of SO2. The effective temperature range is 10-30°C (50-85°F). Note that the speed of the enzymatic reaction doubles for every 10°C rise in temperature. Treatment with bentonite to halt the reaction once completed is recommended (usually after 1-2 hours at 20°C)
Dose: From 1 g to 3 g/hL musts (100g bottle treats 2,600 to 7,800 G)
Storage: Cool, dry cellar temperatures