Lysozyme Powder

Lysozyme Powder in Wine MakingTo Delay Malolactic Fermentation:

Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon.

White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.

To Block Malolactic Fermentation: Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.

Stabilizing wine after Malolactic Fermentation is complete: Add during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.

When blending partial and complete Malolactic Fermentation wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation. Within several days any lactic should expire.

For sluggish or stuck yeast fermentation:

Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon.

White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.

USE: The easiest method is to add the desired dry weight of Lysozyme Powder in 5x its weight of warm water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine and continue to mix well. Allow 24 - 48 hours for reaction to complete.

Lysozyme Powder in Beer Making: Lysozyme can be used in beer making as well! Use either in the starter or when pitching the yeast to the wort, do not use over 140F. Recommended dosages are 1 tsp per 5 gallons of wort. Has no effect on flavor or clarity.

Storage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.