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Lallzyme C-Max

Lallzyme C-Max

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Description

Lallzyme C Max is a specially formulated enzyme preparation for the rapid clarification and de-pectinization of white juice. Typical results see clearing in 4 to 6 hours. C Max's unique combination of pectinases allows for a quick reduction in the viscosity of the juice and promotes fast sedimentation and clarification. Ideal for use in applications featuring low pH, temps below 20C, short reaction times, high pectin content resulting from aggressive pressing or longer macerations - in other words, perfect for small wineries and home winemakers!

To Use:
Sprinkle slowly in to your juice and mix thoroughly

Dosage:
0.06 g/Gal

Community Q&A

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Browse 3 questions Browse 3 questions and 27 answers
Why did you choose this?
MoreFlavor Store
Strongest pectinase out there. Great for clarifying must and wine from white hybrid grapes
Sherry S on Oct 23, 2021
For banana juice
Habib R on Mar 16, 2021
Strongest pectinase out there. Great for clarifying must and wine from white hybrid grapes
Sherry S on Oct 23, 2021
I use this to clarify/settle my white wine juice before fermentation
Eric H on Sep 21, 2021
For banana juice
Habib R on Mar 16, 2021
For settling solids in newly pressed grapes
Matthew H on Aug 28, 2020
Settling of white juice
Ken Monk on Aug 28, 2020
for high pectin white wines
James Leber B on Jul 28, 2020
clear wine juice before fermentation
Bill Frazier on Jul 17, 2020
Works great on white wine juice
Phillip R on May 8, 2020
Replacement
Peter N on Feb 24, 2020
Dissolving fruit like mangos
Dusty T on Oct 4, 2019
Makes a crystal clear white wine
Daniel M on Sep 19, 2019
good product, tried and true
wiremule on Aug 28, 2019
Good product. Tried it last year with good results.
Paolo S on Aug 28, 2019
history of good results
michael a on Apr 10, 2019
Feeling adventurous
Juliana T on Apr 5, 2019
it was recommended by MoreBeer!
James K. R on Sep 19, 2018
press easy
Chris P on Sep 19, 2018
Fining
Patrick D on Sep 17, 2018
I am doing a Chardonnay
michael a on Sep 10, 2018
My first attempt at making wine from whole cluster pressed white grapes. I want to clarify the pressed grape juice as much as possible prior to fermentation
Michelle T on Sep 5, 2018
Your white winemaking article (need outline please)
Tim B on Aug 21, 2018
like the red version first time for white
Dennis H on Jul 23, 2018
Interetsed in making fruit beers
Mary McCloud on Jun 14, 2018
I use this to clarify/settle my white wine juice before fermentation
Eric H on Sep 21, 2021
For settling solids in newly pressed grapes
Matthew H on Aug 28, 2020
Assuming I'm adding 50ppm SO2 at crush, how long after would I add this enzyme? Does it change things if I'm treating the juice with bentonite prior to fermentation to prevent browning?
Dustin McMahon on Aug 11, 2021
BEST ANSWER: I wait 30 mins for so2 to completely blend in. I don't use bentonite as I find it strips out too much flavor. I use optiwhite, instead. Keep cold if you can prior to beginning fermentation. Think freezer with temp controller or I use dry ice. Just put it right in the juice if you're wanting a longer settling prior to fermentation. I ferment at 60 degrees.
I want to make sure of the dosage rate for C-Max enzyme - 0.06 g/Gal isn't much after I weigh it out. Are we sure it isn't 0.60g/gal?
Greg Stricker on Aug 20, 2018
BEST ANSWER: Lallemand's website says 0.5-1 g/hl. Which would be closer to 0.06 g/gal.
Reviews

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Rated 5 out of 5
It works!
This is the first time I have tried this product. It works exactly as described. I pressed out my Brianna grapes, added the enzyme to the juice and let it set overnight. In the morning I could clearly see the bottom of the bucket--much different than other years. I assume this will improve the flavor and clarity of the finished wine.
August 28, 2018
Purchased
over 3 years ago