Pectolase Pectic Enzyme - 25g Treats up to 45 litres - Resealable Pouch

This is a resealable pouch of Pectolase (Pectic Enzyme). This will treat up to 45 litres of wine must or 23 litres if the fruit has been boiled.  

Pectolase has 2 main uses.  Firstly, it helps break down the cell walls of the fruit used in the winemaking process.  Add Pectolase to your fruit 24 hours before fermenting and it will help break down the cell walls and will cause the fruit to release more colour, juice and flavour.  Also use with 1 crushed campden tablet to help prevent oxidisation of the fruit.

Pectolase also breaks down Pectin.  Pectin from fruit can cause a haze and stop the wine from clearing, therefore it needs to be destroyed. Pectin is a natural gelling agent which can be found in fresh, ripe fruits. 

So if you are using fresh fruits and flowers to make a wine you will probably need some Pectolase.

In jam making pectin is great for causing it to set, but in homebrew wine it can make your finished wine hazy.

How much pectolase to add to wine:  For each 4.5 litres of wine must, dissolve 1 level teaspoon (approx. 2.5g) in 25ml of wine must at 20°C, add mix to wine must & stir well. Use 2 teaspoons (approx. 5 grams) for boiled fruits.