{"title":"Enzymes","description":"","products":[{"product_id":"distillers-enzyme-glucoamylase-12g","title":"Still Spirits Distiller's Enzyme – Glucoamylase 12g","description":"\u003ch2\u003eStill Spirits Distiller's Enzyme — Glucoamylase 12g\u003c\/h2\u003e\u003cp\u003eA fungal-derived glucoamylase enzyme that breaks down dextrins into simple, fermentable sugars — the essential second step in starch conversion for grain and potato-based mashes.\u003c\/p\u003e\u003cp\u003eWhere \u003ca href=\"\/products\/distillers-enzyme-alpha-amylase\"\u003eAlpha-Amylase\u003c\/a\u003e liquefies starch into dextrins, Glucoamylase completes the job by converting those dextrins into glucose that yeast can directly ferment. Using both enzymes together maximises alcohol yield from starch-based substrates. Also suitable for maximising yield when mashing malted grains using natural diastatic enzyme activity.\u003c\/p\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eComplete your alpha-amylase mashing step first and cool the mash to 50–60°C\u003c\/li\u003e\n\u003cli\u003eAdd the glucoamylase and hold at temperature for the recommended saccharification period\u003c\/li\u003e\n\u003cli\u003eOnce conversion is complete, cool to pitching temperature\u003c\/li\u003e\n\u003cli\u003eAdd yeast and ferment as normal\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eAt a Glance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 12g\u003c\/li\u003e\n\u003cli\u003eTreats: up to 10kg of liquefied starch\u003c\/li\u003e\n\u003cli\u003eFermentation volume: up to 25L\u003c\/li\u003e\n\u003cli\u003eTemperature range: 30–65°C — optimum 50–60°C\u003c\/li\u003e\n\u003cli\u003eSource: fungal-derived\u003c\/li\u003e\n\u003cli\u003eUse after: \u003ca href=\"\/products\/distillers-enzyme-alpha-amylase\"\u003eAlpha-Amylase\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bevie","offers":[{"title":"Default Title","offer_id":52626099077463,"sku":"2328","price":1.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/Still_Spirits_Glucoamylase.jpg?v=1777726928"},{"product_id":"distillers-enzyme-alpha-amylase","title":"Still Spirits Distiller's Enzyme – Alpha-Amylase 12g","description":"\u003ch2\u003eStill Spirits Distiller's Enzyme — Alpha-Amylase 12g\u003c\/h2\u003e\u003cp\u003eA bacterially-derived, high-temperature alpha-amylase enzyme that breaks down starch into dextrins and simple sugars — an essential step when working with grain or vegetable-based mashes for whiskey, bourbon, or other starch-based spirits.\u003c\/p\u003e\u003cp\u003eYeast cannot directly ferment the starch molecules found in grains and vegetables. Alpha-amylase converts those starches into fermentable sugars during the mashing process, making them available to the yeast. This enzyme is thermostable, meaning it retains full effectiveness at the high temperatures required for mashing.\u003c\/p\u003e\u003ch3\u003eHow to Use\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eHeat your grain or vegetable mash with water to the enzyme's working temperature range\u003c\/li\u003e\n\u003cli\u003eAdd the alpha-amylase and hold at temperature to allow starch conversion\u003c\/li\u003e\n\u003cli\u003eOnce conversion is complete, cool the mash to pitching temperature\u003c\/li\u003e\n\u003cli\u003eAdd yeast and ferment as normal\u003c\/li\u003e\n\u003cli\u003eFollow with \u003ca href=\"\/products\/distillers-enzyme-glucoamylase\"\u003eGlucoamylase\u003c\/a\u003e if full conversion of dextrins to simple sugars is required\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eAt a Glance\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNet weight: 12g\u003c\/li\u003e\n\u003cli\u003eTreats: up to 10kg of liquefied starch\u003c\/li\u003e\n\u003cli\u003eFermentation volume: up to 25L\u003c\/li\u003e\n\u003cli\u003eTemperature range: 80–110°C — optimum 95–105°C\u003c\/li\u003e\n\u003cli\u003eSource: bacterially-derived, thermostable\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Bevie","offers":[{"title":"Default Title","offer_id":52626099110231,"sku":"2344","price":2.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/Still_Spirits_Alpha_Amylase.jpg?v=1777726689"},{"product_id":"pectinaze","title":"Harris Pectinaze (Pectin Enzyme)","description":"\u003cp\u003ePectinaze is a highly concentrated form of liquid Pectic Enzyme and supplied in an easy to use 15ml plastic bottle.\u003c\/p\u003e\n\u003cp\u003eThe dose rate for wines and ciders is 10 drops per 5 litres (1 gallon).\u003c\/p\u003e\n\u003cp\u003eIt does not matter if you add too much, you cannot overdose on this enzyme, in fact, the more you use, the faster it works.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Pectin is Bad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAll fruits and vegetables used in winemaking will contain some pectin, making it cloudy, with a waxy type haze.\u003c\/p\u003e\n\u003cp\u003eTraditional finings will not work if pectin is present, as the pectin will surround the haze particles.\u003c\/p\u003e\n\u003cp\u003eFinings work by attaching to the haze particles, making them heavier and therefore fall down quicker.\u003c\/p\u003e\n\u003cp\u003eIf the finings cannot attach to the particles, they will not work.\u003c\/p\u003e\n\u003cp\u003eBy adding Pectinaze, the pectin will be destroyed so the wine or cider will be able to clear.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eCider Making\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe addition of pectic enzyme for cider making is most effective pre-fermentation.\u003c\/p\u003e\n\u003cp\u003eWe suggest adding the enzyme at the same time as you add Campden Tablets to your fresh unpasteurized cider.\u003c\/p\u003e\n\u003cp\u003eSince you have to wait 24-36 hours before the yeast can be added, the enzymes have time to work.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIngredients: Water, Glycerol, Pectinase Enzyme, Ammonium Sulphate, Potassium Sorbate\u003c\/em\u003e\u003c\/p\u003e","brand":"Harris Filters","offers":[{"title":"Default Title","offer_id":52626856444247,"sku":"2298","price":3.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/4350.jpg?v=1769258311"},{"product_id":"malolactic-culture-25g","title":"Malolactic Culture - 25g","description":"\u003ch2\u003eMalolactic Culture – 25g (Treats up to 50L)\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMalocid\u003c\/strong\u003e is a freeze-dried culture of \u003cem\u003eLeuconostoc oenos\u003c\/em\u003e bacteria, used to carry out malolactic fermentation (MLF) in wine.\u003c\/p\u003e\n\u003cp\u003eIt converts sharp \u003ca href=\"\/products\/malic-acid-50g\"\u003emalic acid\u003c\/a\u003e into softer lactic acid, reducing overall acidity, softening mouthfeel, and helping stabilise your finished wine.\u003c\/p\u003e\n\u003cp\u003eThis is a technique widely used in professional winemaking, now easily available for home winemakers working with reds, barrel-aged whites, or high-acid country wines.\u003c\/p\u003e\n\u003ch3\u003eWhy Use Malolactic Fermentation?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eReduces sharp malic acid and rounds out acidity\u003c\/li\u003e\n\u003cli\u003eAdds complexity and softens the wine's finish\u003c\/li\u003e\n\u003cli\u003eIncreases microbial stability after fermentation\u003c\/li\u003e\n\u003cli\u003eParticularly useful in red wines or barrel-aged whites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhen to Add\u003c\/h3\u003e\n\u003cp\u003eMalolactic fermentation should begin \u003cstrong\u003enear the end of primary fermentation\u003c\/strong\u003e — ideally when residual sugar is below 4 g\/L. Make sure the wine meets the following conditions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree SO₂:\u003c\/strong\u003e Less than 10 mg\/L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal SO₂:\u003c\/strong\u003e Less than 30 mg\/L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH:\u003c\/strong\u003e 3.1 or higher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e Maximum 13%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e At least 17°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eWeigh out the appropriate dose: 5g per 10L of wine.\u003c\/li\u003e\n\u003cli\u003eDissolve the powder in 10–20× its weight of clean water at 25°C (e.g. 5g powder → 50–100ml water).\u003c\/li\u003e\n\u003cli\u003eStir gently and let stand for 30 minutes, mixing occasionally.\u003c\/li\u003e\n\u003cli\u003eAdd the rehydrated culture directly into the wine and mix thoroughly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Freeze-dried malolactic culture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrain:\u003c\/strong\u003e \u003cem\u003eLeuconostoc oenos\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 25g powder (treats up to 50L)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse after:\u003c\/strong\u003e Alcoholic fermentation, before clarification\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep cool and dry. Refrigeration recommended.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e SO₂ levels must be within range before pitching — high sulphite levels will inhibit the culture. Use \u003ca href=\"\/products\/campden-tablets-50-pack\"\u003eCampden Tablets\u003c\/a\u003e to manage SO₂ if needed. For acid adjustment before or after MLF, see \u003ca href=\"\/products\/malic-acid-50g\"\u003eMalic Acid\u003c\/a\u003e and \u003ca href=\"\/products\/tartaric-acid-50g\"\u003eTartaric Acid\u003c\/a\u003e.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":52626856575319,"sku":"3073","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/Malolactic.jpg?v=1778928394"},{"product_id":"alpha-amylase-liquid","title":"Liquid Amylaze 15ml (Alpha-Amylase)","description":"\u003cp\u003eAmylaze is a highly concentrated form of liquid fungal alpha-amylase which removes starch in wine.\u003c\/p\u003e\n\u003cp\u003eAll fruits and vegetables used in winemaking will contain some starch, which is a common cause of cloudy wine.\u003c\/p\u003e\n\u003cp\u003eTypically finings work by attaching to the haze particles, making them heavier and therefore fall down quicker.\u003c\/p\u003e\n\u003cp\u003eHowever ff the finings cannot attach to the particles, they will not work so by adding Amylase, the starch will be destroyed and thus the wine will be able to clear.\u003c\/p\u003e\n\u003cp\u003eIt does not matter if you add too much, you cannot overdose on this enzyme, in fact, the more you use the faster it works.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEach bottle contains enough enzyme to treat 20 gallons the dose rate is 10 drops per 5 litres (1 gallon).\u003c\/em\u003e\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":52626856608087,"sku":"294","price":3.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/4268.jpg?v=1769258312"},{"product_id":"pectolase-400g","title":"Pectolase (Pectic Enzyme) 400g","description":"\u003cp\u003ePectolase is an essential winemaking enzyme that breaks down pectin in fruit — extracting more juice and flavour, and preventing the stubborn pectin haze that can cloud an otherwise well-made wine.\u003c\/p\u003e\n\u003cp\u003eAlso known as pectic enzyme, pectinase, or pectin enzyme, it's used by home winemakers and commercial producers alike. The 400g tub is ideal for regular brewers making multiple batches.\u003c\/p\u003e\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eExtracts more juice and flavour from fresh or frozen fruit\u003c\/li\u003e\n\u003cli\u003ePrevents pectin haze in the finished wine\u003c\/li\u003e\n\u003cli\u003eImproves colour, clarity, and filterability\u003c\/li\u003e\n\u003cli\u003eRecommended for any country wine or fruit wine recipe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 400g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 1 tsp per gallon (4.5 litres)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e fruit wines, country wines, cider, and any must containing pectin-rich fruit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow \u0026amp; When to Use\u003c\/h2\u003e\n\u003cp\u003eAdd 1 tsp per gallon directly to the must and stir thoroughly \u003cstrong\u003e8–24 hours before pitching your yeast\u003c\/strong\u003e. This gives the enzyme time to work and produces a wine with better colour, clarity, and flavour extraction.\u003c\/p\u003e\n\u003cp\u003ePectolase can be added later in the process, but earlier addition gives the best results. Adding it after fermentation has started will not inhibit yeast activity.\u003c\/p\u003e","brand":"Bevie","offers":[{"title":"Default Title","offer_id":52626856804695,"sku":"4155","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/Pectolase_400g_6bcba8b5-eebc-48b6-b68b-a38a4c5be497.jpg?v=1775137387"},{"product_id":"pectolase-32g","title":"Pectolase (Pectic Enzyme) 30\/32g","description":"\u003cp\u003ePectolase is an essential winemaking enzyme that breaks down pectin in fruit — extracting more juice and flavour, and preventing the stubborn pectin haze that can cloud an otherwise well-made wine.\u003c\/p\u003e\n\u003cp\u003eAlso known as pectic enzyme, pectinase, or pectin enzyme, it's used by home winemakers and commercial producers alike.\u003c\/p\u003e\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eExtracts more juice and flavour from fresh or frozen fruit\u003c\/li\u003e\n\u003cli\u003ePrevents pectin haze in the finished wine\u003c\/li\u003e\n\u003cli\u003eImproves colour, clarity, and filterability\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 30g (supplied as 30g or 32g depending on supplier stock)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e 1 tsp per gallon (4.5 litres)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e fruit wines, country wines, cider, and any must containing pectin-rich fruit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow \u0026amp; When to Use\u003c\/h2\u003e\n\u003cp\u003eAdd 1 tsp per gallon directly to the must and stir thoroughly \u003cstrong\u003e8–24 hours before pitching your yeast\u003c\/strong\u003e. This gives the enzyme time to work and produces a wine with better colour, clarity, and flavour extraction.\u003c\/p\u003e\n\u003cp\u003ePectolase can be added later in the process, but earlier addition gives the best results. Adding it after fermentation has started will not inhibit yeast activity.\u003c\/p\u003e","brand":"Bevie","offers":[{"title":"Default Title","offer_id":52626856870231,"sku":"2702","price":2.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/4860.jpg?v=1769258316"},{"product_id":"pectin-test-reagent-30ml","title":"Harris - Pectin Test Reagent - 30ml","description":"\u003ch2\u003ePectin Test Reagent: Ensure Quality in Your Wines and Ciders\u003c\/h2\u003e\n\u003cp\u003eHarris Pectin Test Reagent provides a simple yet effective method to detect the presence of pectin within your homebrew beverages.\u003c\/p\u003e\n\u003chr\u003e\u003ch3\u003eTo perform the test:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eAdd 1ml of wine or cider to a test tube.\u003c\/li\u003e\n\u003cli\u003eNext, add 3ml of Pectin Test Reagent to the test tube.\u003c\/li\u003e\n\u003cli\u003eSecure the test tube cap and shake gently for a few seconds to mix the contents.\u003c\/li\u003e\n\u003cli\u003eLeave the solution undisturbed for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eAfter 30 minutes, examine the solution against a light source.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003eIf you observe the presence of white sediment or a white cloud in the solution, it indicates the presence of pectin.\u003c\/p\u003e\n\u003chr\u003e\u003ch3\u003eIngredients:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDenatured Alcohol (C2H60)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith this Pectin Test Reagent, you can easily identify pectin presence, ensuring the quality and clarity of your wines and ciders.\u003c\/p\u003e","brand":"Harris Filters","offers":[{"title":"Default Title","offer_id":52626857066839,"sku":"740","price":2.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/4990.jpg?v=1769258319"},{"product_id":"brut-force-beer-enzyme","title":"Harris Brut Force - Beer Enzyme","description":"\u003ch2\u003eGlucoamylase 400\u003c\/h2\u003e\n\u003cp\u003eBrut Force consists of Glucoamylase 400 (a form of amyloglucosidase or AMG).\u003c\/p\u003e\n\u003cp\u003eThis enzyme helps to maximise the conversion of starch to fermentable sugars \u0026amp; provides a high degree of attenuation.\u003c\/p\u003e\n\u003cp\u003eThis powerful enzyme is selected to produce dry brut style beers, lower-calorie \u0026amp; lower carbohydrate beers.\u003c\/p\u003e\n\u003cp\u003eAdd the vial to any beer at the start of fermentation to produce a beer with lower carbohydrates.\u003c\/p\u003e\n\u003cp\u003eYou can also add this at the mashing stage when brewing beer with grains - instructions are provided inside.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA measured dose in a tube to treat a 40-pint (23L) brew.\u003c\/em\u003e\u003c\/p\u003e","brand":"Harris Filters","offers":[{"title":"Default Title","offer_id":52626986795351,"sku":"135","price":2.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/3731.jpg?v=1769260351"},{"product_id":"glut-gone","title":"Glut Gone - Gluten Reducing Enzyme","description":"\u003ch2\u003eReduce gluten in homemade beer to below 20 ppm\u003c\/h2\u003e\n\u003cp\u003eGlut Gone is a protease enzyme treatment that significantly reduces the gluten content of beers brewed from barley and wheat — including beer kits and all-grain recipes — to levels below 20 ppm. This brings treated beers within the internationally recognised threshold for gluten-reduced products.\u003c\/p\u003e\n\u003cp\u003eEach pack contains three phials, each sufficient for a 23-litre (40-pint) brew.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eAdd the contents of one phial to your beer at the start of fermentation and mix thoroughly. Suitable for use with beer kits and all-grain recipes.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePack contents: 3 phials\u003c\/li\u003e\n\u003cli\u003eDose: 1 phial per 23L \/ 40-pint brew\u003c\/li\u003e\n\u003cli\u003eReduces gluten to: Below 20 ppm\u003c\/li\u003e\n\u003cli\u003eSuitable for: Barley and wheat-based beers, kits and all-grain\u003c\/li\u003e\n\u003cli\u003eContains: Protease enzyme and glycerol\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Glut Gone reduces gluten levels but does not guarantee a completely gluten-free result. If you have coeliac disease or a serious gluten intolerance, it is strongly recommended that you test each treated batch using a certified gluten test (such as the EZ Gluten test) before drinking.\u003c\/p\u003e","brand":"Harris Filters","offers":[{"title":"Default Title","offer_id":52626986926423,"sku":"695","price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/Glut_gone.jpg?v=1778929121"}],"url":"https:\/\/www.home-brew-hopshop.co.uk\/collections\/enzymes.oembed","provider":"The Hop Shop","version":"1.0","type":"link"}