Frete Grátis em todos os produtos
- Vintner’s Best – Dry Pectin Enzyme – 28 Gram/1 oz.
EURAT - Hyaluronic Acid 60 Caplets 850 mg，Contains Hyaluronic Acid, Hydrolyzed Collagen,Vitamin C,etc.Enhances Skin Elasticity, relieves Joint discomfort and boosts Vitality (2PCS)
*R$523.40
1x de R$523.40 sem juros2x de R$261.70 sem juros3x de R$174.47 sem juros4x de R$130.85 sem juros5x de R$104.68 sem juros6x de R$87.23 sem juros
AMVILAB - Hyaluronic Acid Supplement | 100 mg | Gluten Free, Non-GMO | 200 Tablets
*R$373.00
1x de R$373.00 sem juros2x de R$186.50 sem juros3x de R$124.33 sem juros4x de R$93.25 sem juros5x de R$74.60 sem juros6x de R$62.17 sem juros
Frete Grátis em todo o BrasilProduto Original Importado dos EUA
LD Carlson - Company Pectic Enzyme (Powder) – 1 oz., White
*R$176.10 1x de R$176.10 sem juros2x de R$88.05 sem juros3x de R$58.70 sem juros4x de R$44.03 sem juros5x de R$35.22 sem juros6x de R$29.35 sem juros
Frank Poindexter –
On time and perfect for my wine recipe !
Isis Hernandez –
I use this to remove the pith on oranges for my husband. Takes a little while but if you use it in advance it works great!
Jasper P. –
Works as expected. I made apple mead (cyser) and a rhubarb mead and used this in both of them. It was super effective in breaking down the big chunks. Well definitely continue to use for future batches. Value was my only negative.
Diane Harris –
Helps clear home brew.
Ruth Paschke –
Quality product for home winemaker.
Excellent value.
FarmerWannabe –
I have some cider that has long since finished fermentation but remained quite cloudy (more than just hazy). Within two days of adding this pectic enzyme at the suggested dosage (1 teaspoon per gallon, i.e. about 7 g per 5 gallon carboy), there was a definite reduction in cloudiness and I can start to see my hand through the carboy. I’m still waiting to see if I get full clarification, or if I need to add a bit more enzyme, but this looks to be working well.
NOTE: To get a good mixing, pull a few ounces of cider from the carboy and put it into a clean bowl, then add the enzyme to the bowl SLOWLY and with LOTS of stirring . Once the enzyme is all dissolved, transfer the solution back into the carboy. If you try to just dump all of the enzyme in as a dry powder, it will turn into a paste and be harder to dissolve.
Terri Gallagher –
Worked as expected even though I didn’t know what to expect. Left fruit in overnight and the pith (that was still attached) slipped right off. Happy with purchase!
Ken Lund –
It does what it is supposed to do and does it well. It did not strip out any color or flavor. Left a bright clear and fresh wine after clarifying with Bentonite and then Sparkloid. I always finish with pasteurization rather than chemicals. Beautiful wine. Thanks.