VinClasse Wine Making Pectolase - Pectic Enzyme 32g

Pectolase powder, some times referred to as pectic destroying enzyme is recommended for use in many hedgerow fruit wine recipes.

When added to the pulp or must, often 24 hours before adding the yeast, it will help break down the fruit and ensure a good juice and flavour extraction.

Pectolase will break down the natural pectins that occur in many of our soft fruits, which if left untreated can cause pectin haze in your finished wine, which will not clear with the use of finings or by filtering.

Recommended usage rate - 1 level teaspoon per gallon.