Pectolase (Pectic Enzyme) 400g
£9.95
3+ in stock
Pectolase 400g pectic enzyme for winemaking & cider. Prevents pectin haze, extracts more juice & improves clarity. 1 tsp per gallon
Pectolase is an essential winemaking enzyme that breaks down pectin in fruit — extracting more juice and flavour, and preventing the stubborn pectin haze that can cloud an otherwise well-made wine.
Also known as pectic enzyme, pectinase, or pectin enzyme, it's used by home winemakers and commercial producers alike. The 400g tub is ideal for regular brewers making multiple batches.
Key Benefits
- Extracts more juice and flavour from fresh or frozen fruit
- Prevents pectin haze in the finished wine
- Improves colour, clarity, and filterability
- Recommended for any country wine or fruit wine recipe
Key Details
- Weight: 400g
- Dosage: 1 tsp per gallon (4.5 litres)
- Best for: fruit wines, country wines, cider, and any must containing pectin-rich fruit
How & When to Use
Add 1 tsp per gallon directly to the must and stir thoroughly 8–24 hours before pitching your yeast. This gives the enzyme time to work and produces a wine with better colour, clarity, and flavour extraction.
Pectolase can be added later in the process, but earlier addition gives the best results. Adding it after fermentation has started will not inhibit yeast activity.
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Orders under 2KG can be shipped with the Post Office
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Tracked 48: 2-3 working days - £4.95
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Ready within 2 hours
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