Pectic Enzyme | Pectinase 100g
Pectic Enzyme, also known as Pectinase, is used to break down naturally occurring pectin in fruit, helping improve juice extraction, reduce pectin haze and produce clearer fruit wines, ciders and meads.
Ideal for home winemakers, cider makers and mead makers working with fresh or crushed fruit, this 100g pack is suitable for treating fruit before pressing or fermentation.
Why Use Pectic Enzyme?
Fruit naturally contains pectin, which can contribute to persistent haze and can make juice extraction more difficult. Pectic enzyme breaks down this pectin, making it particularly useful when processing fruit for fermentation.
Using pectinase can help:
- Break down pectin in fruit
- Improve juice extraction and yield
- Reduce pectin haze
- Assist with clearer finished wine and cider
- Release more juice and flavour from crushed fruit
- Improve processing of fruit before fermentation
What Can Pectic Enzyme Be Used For?
Pectic enzyme is particularly useful for:
- Fruit wine
- White wine made from fresh fruit
- Apple and other fruit ciders
- Mead containing fruit
- Fruit-based homebrew
- Crushed fruit before pressing
How to Use Pectic Enzyme
For crushed fruit:
Prepare 1 tablespoon (approximately 4g) per 5kg of fruit in approximately 100ml of warm water.
Stir thoroughly through the fruit pulp and leave for approximately 6–12 hours before pressing.
For fruit pulp:
Add approximately 1 teaspoon per 5 litres directly to the pulp. Leave for approximately 2 hours at 50°C before diluting for the main fermentation.
Always follow the supplied directions when using the product.
Storage
Keep refrigerated.
Product Details
| Product | Pectic Enzyme / Pectinase |
| Pack Size | 100g |
| Purpose | Breaks down fruit pectin |
| Suitable For | Wine, cider, mead & fruit fermentation |
| Storage | Refrigerate |
Frequently Asked Questions
What is pectic enzyme?
Pectic enzyme, or pectinase, is an enzyme used to break down pectin naturally present in fruit.
What does pectic enzyme do in wine?
It helps break down fruit pectin, improving juice extraction and helping reduce pectin-related haze in the finished wine.
Can I use pectic enzyme in cider?
Yes. Pectic enzyme is particularly useful when making cider from apples or fruit juice where naturally occurring pectin can contribute to haze.
Can pectic enzyme be used for mead?
Yes. It can be useful when making fruit meads or melomels where whole fruit, crushed fruit or fruit juice is used.
Is pectinase the same as pectic enzyme?
Pectinase is the enzyme activity used to break down pectin and is commonly sold to home winemakers and brewers as pectic enzyme.
When should I add pectic enzyme?
For this product, it is best added while the fruit is being crushed or processed, following the dosage instructions above.
Buy Pectic Enzyme in Australia
Buy Pectic Enzyme (Pectinase) 100g online from Border Brewing Supplies. Ideal for Australian home winemakers, cider makers and mead makers looking to improve fruit processing, juice extraction and clarity.
Available online Australia-wide or from Border Brewing Supplies in Tweed Heads South, convenient for customers across the Gold Coast, Tweed Heads and Northern NSW.
