• Pectolase 100grm
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Pectolase 100g

Pectolase 100g

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Pectolase (100g) is a pectin-destroying enzyme used to ensure maximum juice and flavour extraction from fruit, and to prevent pectin haze from clouding your finished wine or cider.

Add during preparation, before pitching yeast. Use alongside Yeast Nutrient for a healthy fermentation. Browse our full wine making range at BrewCo.

Pectolase
How to Use
Dose
1 tsp per gallon
2 tsp for boiled fruit
Pack treats
About 40 gallons
100g
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.