From 31 March some prices & rural freight will increase. In recent years freight costs have increased significantly. We have absorbed those costs but can no longer do so and will be adjusting pricing and freight charges to more closely reflect the actual costs of shipping. We have yet to calculate those increases but are likely to be an increase in the prices of bulky items like buckets and an increase for rural charges. We will try and keep the URBAN cost of shipping ingredients that can fit in a courier satchel at the same $8 and free over $100.
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.
