Pectolase - 32g (aka Pectic Enzyme)
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Pectolase (also called Pectic Enzyme) is a pectin destroying enzyme which is used when you are making fruit wines.
Pectin 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 it can make your finished wine hazy.