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Pectolase 100g or 1kg

NZ$7.00
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Pectolase 100g - Pectin Enzyme (pectinase) for Winemaking

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.
 

NZ$7.00
Limited Stock
Size
Quantity
DownUp
Add To Cart
NZ$7.00
Limited Stock
Size
Quantity
DownUp
Add To Cart