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.
LIMIT 5. If requiring more we suggest you use the pectic enzyme .
