$ 13.01
Description
- Pectic Enzyme (also known as pectolase) for home winemaking.
- A pectin eliminating enzyme. When using fresh fruit or vegetables in winemaking.
- Fresh fruit and vegetables have a high pectin content. Without Pectolase, a pectin haze could form and stop the wine from clearing. Always remove pectin haze before filtration.
- Recommended use: 1 level 1 tsp per gallon of room temperature must (fruit & water mixture), add the Pectolase 24 hours before adding yeast.
- The Pectolase will break down pectin; which enhances mouthfeel, clarity and flavour of your wine.
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PECTOLASE for Home Brew Removes Haze & Pectin from Wines - Pectic Enzyme (50g Resealable Pouch)
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