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Handcraft Supplies - Pectolase 30g

Handcraft Supplies - Pectolase 30g

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Handcraft Supplies Pectolase is a pectic enzyme for wine and cider making. It breaks down pectin, the cause of a stubborn haze in fruit wines, and helps release more juice when you are mashing fruit.

What it does

  • Removes pectin haze for a clearer wine or cider
  • Increases juice extraction from mashed fruit
  • Useful in fruit and country wines as well as cider

Specifications

  • 30g of pectolase powder
  • Tamper-proof, resealable tub

How to use

Follow the dose on the label - see the How to Use box below.

Who it is for

Anyone making wine or cider from fresh fruit or juice, where pectin is most likely to cause cloudiness. It sits well alongside Handcraft Supplies Campden Tablets and Handcraft Supplies Sodium Bentonite for clearing. See the rest of the Handcraft Supplies treatments, nutrients and enzymes.

The small resealable tub suits gallon batches and occasional fruit wines, and keeps the powder dry between uses.

Pectolase
How to Use
Dose
1 tsp per gallon
2 tsp for boiled fruit
Pack treats
About 12 gallons
30g
When
Before fermentation

Used for: Pectic enzyme - breaks down pectin in fruit to stop pectin haze and release more juice, colour and flavour.

When: In the must at the start, before fermentation - and only once hot fruit has cooled.

Step by step
1Dissolve 1 level teaspoon (about 2.5g) per gallon (4.5 litres) in a little lukewarm must or water.
2For boiled or heated fruit, use 2 teaspoons per gallon once cooled.
3Stir into the must and mix well.
Good to know: Heat destroys the enzyme - never add to hot must. Don't use at the same time as bentonite - it stops the enzyme working.
Frequently Asked Questions
What is pectolase?

A pectic enzyme. It breaks down pectin in fruit so the finished wine doesn't have a permanent pectin haze, and it helps release more juice and flavour.

How much pectolase per gallon?

1 level teaspoon (about 2.5g) per gallon (4.5 litres). For boiled or heated fruit, use 2 teaspoons per gallon once it has cooled.

When do I add it?

At the start, before fermentation. Never into hot must - heat destroys the enzyme.

Can I use it with bentonite?

Not at the same time - bentonite stops the enzyme working. Use pectolase first, and bentonite later if needed.