Pectin Test Reagent - 30ml - Harris
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Use this to test if you have pectin in your wine must. You can then add a pectic enzyme like pectolase to break down the pectin.
If your wine has finished fermenting but will not clear, it could be a pectin haze. Use the Pectin test reagent by putting 3ml of reagent into a test tube, then add 1ml of wine. Cap the test tube and shake. Leave for 30 minutes and then check the fluid in the test tube against a light source. If white sediment or a white cloud is present, then you have pectin in your wine.
You can then dissolve 1 teaspoon of pectic enzyme in 25ml of water at 20°C, then add this to the wine and stir. Leave the wine at room temperature for 2-4 weeks and the pectolase will break down the remaining pectin and the wine will clear.