Pectinase

Pectic Enzyme 100g

Pectinase breaks down the pectin's in fruit, releasing juice & flavour and enhancing yield.
It is used primarily in fruit & white wine making.

Pectinase should be added whilst the fruit is being crushed.

*Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution.
*Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing.
Pulp: Add 1 teaspoon per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.

Keep refrigerated.