This is the pectolase enzyme, without the dextrose padding for white grapes or light fruit.
You can make your own home winemaking pectolase by mixing 2g enzyme to 100g dextrose (or icing sugar) / (or 20g to 1kg dextrose). Dextrose is readily available at homebrew stores, try Brewshop for an excellent online option or Bin Inn. Use 1 large teaspoon of the resulting mixture per 5L wine before fermentation.
- for temperatures above 13°C: 1 to 2 gr/hl
- for temperatures between 10 and 12°C: 2 to 3 gr/hl (or ml/hl)
- Dilute 10 times prior to addition
- Active from 10 to 45°C, (50 to 122°F). The activity increases with temperature
- Eliminated by bentonite and charcoal
Store refridgerated.
