25g of Ritchies Amylase.
Many fruits and root vegetables used to make country wines contain starch. This can cause a haze in your finished wine that cannot be easily removed. Amylase is an enzyme that converts starch into sugars and so reduce the haze. You can even add this enzyme to the wine after it has finished fermenting.
How much Ritchies Amylase should I add?
Mix one teaspoon per 4.5 litres to remove starch haze from your wine.
Weight: approximately 25g.