Pectinase 100g

Pectinase 100g (commonly known as pectic enzyme) is primarily used by home brewers and winemakers to break down natural plant pectins. This process increases juice yield from crushed fruits and prevents a cloudy “pectin haze” from ruining the clarity of finished wines and ciders.

• For Fruit Crush/Must: Mix 1 tablespoon (approx. 4g) per 5kg of fruit into a 100ml warm water solution. Stir it thoroughly into the pulp and let it sit for 6 to 12 hours before pressing the juice. 
• Direct Pulp Fermentation: Add 1 teaspoon per 5L of pulp directly. Hold the mixture at 50°C for two hours before diluting it for your main fermentation cycle. 
• Storage: Always keep the powder refrigerated to protect the efficacy and shelf life of the enzymes.