This is the pectolase enzyme, without the dextrose padding for red wine. If you are making large amounts or want to make up your own pectolase this is a more cost effective option.
You can make your own home winemaking pectolase by mixing 2-3g enzyme to 100g dextrose (or icing sugar) / (or 20-30g 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 more than 3 days maceration use 2 g/100kg
- For less than 3 days maceration use 3 g/100kg
- Dilute 10 times prior to addition
- Active from 10 to 50°C, (50 to 122°F). The activity increases with temperature
- Eliminated by bentonite
Store refridgerated.
For the larger quantities (50g+) there may be a delay of 2-3 days before despatch.
