Pectin Enzyme for home winemaking (also known as pectinase)
Use 5g (1/2 tbsp) per 5 litres of room temperature must (fruit / water mixture), 24 hours before adding yeast.
The pectolase will break down pectin; enhancing mouthfeel, flavour and clarity of your wine.
The pectolase is padded with dextrose to make the quantity an easy 5g (1/2 tbsp) per 5 litres of must. If you prefer just to add the pectic enzyme without the dextrose padding packs are available from 2g including a pectolase for red wine. If you're making large quantities of wine, cider etc you may like to consider the range of winemaking enzymes which have not been padded with dextrose.