Newsletter

Youngs 32g Pectolase

To ensure maximum yield of juice and flavour from fruits and alike, and to prevent possible pectin hazes.
£1.95

Young's 32g Pectolase 

To ensure maximum yield of juice and flavour from fruits and alike, and to prevent possible pectin hazes 

Directions: Dissolve 1 level teaspoon per gallon in 1/2 cup of lukewarm water, add to must and shake/stir well. If used with heated or boiled fruits, add 2 teaspoonfuls per gallon (when cooled). Brand may vary.

Pectolase (Pectolytic Enzyme) is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear. Pectin occurs naturally in fruit and although useful for making jams and jellies, will cause wines to form a haze. Pectolase also increases the yield of juice by breaking down the cell walls in fruit pulp, resulting in an increased flavour to your wine.

Customers who bought this item also bought

10 Litre Fermenting Bucket with lid

High quality food grade plastic bucket for preparing your ingredients for fermenting.
£5.24

Youngs 30g Fermentation Stopper (Wine Stabilizer)

For stabilising and prevention of fermentation after bottling.
£1.95

Youngs 100 Campden Tablets

For preserving and sterilising.
£4.65