Pectolase (Pectolytic Enzyme) is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear. Pectin occurs naturally in fruit and although useful for making jams and jellies, will cause wines to form a haze. Pectolase also increases the yield of juice by breaking down the cell walls in fruit pulp, resulting in an increased flavour to your wine. Directions: Dissolve 1 level teaspoon per gallon in 1/2 cup of lukewarm water, add to must and shake/stir well. If used with heated or boiled fruits, add 2 teaspoonfuls per gallon (when cooled). Brand may vary.
Also available in 32g and 1kg sizes
Youngs Pectolase 400g
£23.99
- Pectolase 400g – To ensure maximum yield of juice and flavour from fruits and alike, and to prevent possible pectin hazes
- Pectolase (Pectolytic Enzyme) is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear.
In stock
Additional information
| Weight | 0.537 kg |
|---|---|
| Brand | Youngs |
| EAN | 5017458040637 |