75g Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and 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 teaspoon per 5litres directly to pulp, leave two hours @ 50C before diluting for main fermentation. Vintner’s Harvest Pectinase 75g
