400g of Young's Pectolase in a large, strong tub with lid.
What is Pectolase?
Pectolase is used to ensure maximum yield of juice and flavour from fruits, and prevent pectin haze in your home brew. Pectic enzyme is a protein used to break down pectin, a jelly like glue that holds plant cells together. In jam making, pectin is important to help your preserves to set. But in wines pectin can cause “pectin haze” which is not easy to clear, and that is why Pectolase is extremely useful to the wine maker.
Dosage: 1 level teaspoonful per gallon of liquid. Dissolve in half a cup of lukewarm water, add to your ‘must’ and mix well.
If used with heated or boiled fruits, add 2 teaspoonfuls per gallon when cooled.
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