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Hot weather and yeast deliveries: We may not despatch orders containing yeast on a Friday to avoid yeast sitting on the network over a weekend. If needed please include a delivery instruction to avoid yeast sitting somewhere hot or directly in the sun. Thanks!
Pectin Enzyme for home winemaking (also known as pectinase)
Use 5g (1 rounded teaspoon) per 5 litres of room temperature must (fruit / water mixture), 12-24 hours before adding yeast.
The pectolase will break down pectin; enhancing the flavour and clarity of your wine.
The pectolase is padded with dextrose to make the quantity an easy 5g (1 rounded teaspoon) per 5 litres of must. If youre making large quantities of wine, cider etc you may like to consider winemaking enzymes which have not been padded with dextrose.