Harris Pectinaze (Pectin Enzyme)

Pectinaze is a highly concentrated form of liquid Pectic Enzyme and supplied in an easy to use 15ml plastic bottle.

The dose rate for wines and ciders is 10 drops per 5 litres (1 gallon).

It does not matter if you add too much, you cannot overdose on this enzyme, in fact, the more you use, the faster it works.

Why Pectin is Bad

All fruits and vegetables used in winemaking will contain some pectin, making it cloudy, with a waxy type haze.

Traditional finings will not work if pectin is present, as the pectin will surround the haze particles.

Finings work by attaching to the haze particles, making them heavier and therefore fall down quicker.

If the finings cannot attach to the particles, they will not work.

By adding Pectinaze, the pectin will be destroyed so the wine or cider will be able to clear.

Cider Making

The addition of pectic enzyme for cider making is most effective pre-fermentation.

We suggest adding the enzyme at the same time as you add Campden Tablets to your fresh unpasteurized cider.

Since you have to wait 24-36 hours before the yeast can be added, the enzymes have time to work.

Ingredients: Water, Glycerol, Pectinase Enzyme, Ammonium Sulphate, Potassium Sorbate


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