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Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.
For Use in Winemaking
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
For Use in Cider Making
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)