Amylase is used to remove starch haze from your wine it converts the starch to fermentable sugars.
It is also used to further ferment beers to obtain dry lagers and to help in restarting stuck fermentations.
usage 1 level teaspoon to 4.5L ( 1 gallon).
mix the powder with a little wine then add, rack off your wine when it is clear.
Category Wine additives