Vintner's Harvest Pectinase (Pectolase) 75g Carbon Filter Aroma: Mild malt

Aroma: Mild malt

01 g to 1000 g

Unlike stainless steel stills and stills that are only copper plated

Improves consistency in brewing and distilling

Drip-free spout – Controlled

Vintner's Harvest Pectinase (Pectolase) 75g Carbon Filter Aroma: Mild maltPectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. 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 @ 50C