Pectinase
Pectic Enzyme 75g
Pectinase breaks down the pectin's in fruit, releasing juice & flavour and enhancing yield.It is used primarily in fruit & white wine making.
Pectinase should be added whilst the fruit is being crushed.
*Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution.
*Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing.
Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.
Keep refrigerated.
