Pectolase enzyme (pectic enzyme) (50 g)


Pectolase (sometimes referred to as pectic enzyme) breaks down pectin, which would otherwise often cause a cloudiness, or 'fruit haze' in fruit wines. See our 'How To..' menu for a table of fruits and their respective pectin levels.

Best added at the beginning of the wine making process - one level teaspoon per gallon.

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