Click here to view current courier delays.

Search

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Vintner's Harvest Pectinase 1kg

No reviews

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 tsp per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.

Keep refrigerated.

Search