{"product_id":"pectolase-100grm","title":"Pectolase 100g","description":"\u003cp\u003ePectolase (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.\u003c\/p\u003e\u003cp\u003eAdd during preparation, before pitching yeast. Use alongside \u003ca href=\"\/products\/yeast-nutrient-100grm\"\u003eYeast Nutrient\u003c\/a\u003e for a healthy fermentation. Browse our full \u003ca href=\"\/collections\/wine-making\"\u003ewine making range\u003c\/a\u003e at BrewCo.\u003c\/p\u003e\u003c!--howto--\u003e\u003cdiv class=\"chem-use-block\" style=\"border:1px solid #e3ddd2;border-radius:12px;overflow:hidden;margin:1.5rem 0;background:#fff;\"\u003e\n\u003cdiv style=\"background:#2f2416;color:#fff;padding:14px 20px;\"\u003e\n\u003cdiv style=\"font-size:12px;letter-spacing:.12em;text-transform:uppercase;opacity:.75;\"\u003ePectolase\u003c\/div\u003e\n\u003cdiv style=\"font-size:20px;font-weight:600;margin-top:2px;\"\u003eHow to Use\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display:flex;flex-wrap:wrap;gap:10px;padding:16px 20px 4px;\"\u003e\n\u003cdiv style=\"flex:1 1 150px;background:#f7f2e8;border-radius:10px;padding:10px 14px;\"\u003e\n\u003cdiv style=\"font-size:11px;letter-spacing:.1em;text-transform:uppercase;color:#8a6a3c;\"\u003eDose\u003c\/div\u003e\n\u003cdiv style=\"font-size:18px;font-weight:600;\"\u003e1 tsp per gallon\u003c\/div\u003e\n\u003cdiv style=\"font-size:13px;color:#555;\"\u003e2 tsp for boiled fruit\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"flex:1 1 150px;background:#f7f2e8;border-radius:10px;padding:10px 14px;\"\u003e\n\u003cdiv style=\"font-size:11px;letter-spacing:.1em;text-transform:uppercase;color:#8a6a3c;\"\u003ePack treats\u003c\/div\u003e\n\u003cdiv style=\"font-size:18px;font-weight:600;\"\u003eAbout 40 gallons\u003c\/div\u003e\n\u003cdiv style=\"font-size:13px;color:#555;\"\u003e100g\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"flex:1 1 150px;background:#f7f2e8;border-radius:10px;padding:10px 14px;\"\u003e\n\u003cdiv style=\"font-size:11px;letter-spacing:.1em;text-transform:uppercase;color:#8a6a3c;\"\u003eWhen\u003c\/div\u003e\n\u003cdiv style=\"font-size:18px;font-weight:600;\"\u003eBefore fermentation\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding:8px 20px 4px;\"\u003e\n\u003cp style=\"margin:8px 0;\"\u003e\u003cstrong\u003eUsed for:\u003c\/strong\u003e Pectic enzyme - breaks down pectin in fruit to stop pectin haze and release more juice, colour and flavour.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0;\"\u003e\u003cstrong\u003eWhen:\u003c\/strong\u003e In the must at the start, before fermentation - and only once hot fruit has cooled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding:4px 20px 8px;\"\u003e\n\u003cdiv style=\"font-weight:600;margin-bottom:6px;\"\u003eStep by step\u003c\/div\u003e\n\u003cdiv style=\"display:flex;gap:12px;align-items:flex-start;margin:8px 0;\"\u003e\n\u003cspan style=\"flex:0 0 26px;height:26px;border-radius:50%;background:#c8962e;color:#fff;font-weight:600;font-size:14px;display:inline-flex;align-items:center;justify-content:center;\"\u003e1\u003c\/span\u003e\u003cspan\u003eDissolve 1 level teaspoon (about 2.5g) per gallon (4.5 litres) in a little lukewarm must or water.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display:flex;gap:12px;align-items:flex-start;margin:8px 0;\"\u003e\n\u003cspan style=\"flex:0 0 26px;height:26px;border-radius:50%;background:#c8962e;color:#fff;font-weight:600;font-size:14px;display:inline-flex;align-items:center;justify-content:center;\"\u003e2\u003c\/span\u003e\u003cspan\u003eFor boiled or heated fruit, use 2 teaspoons per gallon once cooled.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display:flex;gap:12px;align-items:flex-start;margin:8px 0;\"\u003e\n\u003cspan style=\"flex:0 0 26px;height:26px;border-radius:50%;background:#c8962e;color:#fff;font-weight:600;font-size:14px;display:inline-flex;align-items:center;justify-content:center;\"\u003e3\u003c\/span\u003e\u003cspan\u003eStir into the must and mix well.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"margin:8px 20px 16px;background:#fff6e0;border-left:4px solid #e0a526;border-radius:6px;padding:10px 14px;font-size:14px;\"\u003e\n\u003cstrong\u003eGood to know:\u003c\/strong\u003e Heat destroys the enzyme - never add to hot must. Don't use at the same time as bentonite - it stops the enzyme working.\u003c\/div\u003e\n\u003cdiv style=\"border-top:1px solid #eee;padding:10px 20px;font-size:13px;color:#555;background:#faf8f4;\"\u003eYou may also need: \u003ca href=\"\/products\/campden-tablets-100s\" style=\"color:#8a5a12;\"\u003eCampden Tablets\u003c\/a\u003e · \u003ca href=\"\/products\/yeast-nutrient-100grm\" style=\"color:#8a5a12;\"\u003eYeast Nutrient\u003c\/a\u003e · \u003ca href=\"\/products\/treatments-nutrients-enzymes\" style=\"color:#8a5a12;\"\u003eAll treatments \u0026amp; nutrients\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c!--\/howto--\u003e\u003c!--faq--\u003e\u003cdiv class=\"chem-faq\" style=\"border:1px solid #e3ddd2;border-radius:12px;overflow:hidden;margin:1.5rem 0;background:#fff;\"\u003e\n\u003cdiv style=\"background:#2f2416;color:#fff;padding:14px 20px;font-size:20px;font-weight:600;\"\u003eFrequently Asked Questions\u003c\/div\u003e\n\u003cdetails style=\"border-top:0;padding:0 20px;\" open\u003e\u003csummary style=\"cursor:pointer;padding:14px 0;font-weight:600;list-style-position:outside;\"\u003eWhat is pectolase?\u003c\/summary\u003e\u003cp style=\"margin:0 0 14px;color:#444;\"\u003eA 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.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"border-top:1px solid #eee;padding:0 20px;\"\u003e\u003csummary style=\"cursor:pointer;padding:14px 0;font-weight:600;list-style-position:outside;\"\u003eHow much pectolase per gallon?\u003c\/summary\u003e\u003cp style=\"margin:0 0 14px;color:#444;\"\u003e1 level teaspoon (about 2.5g) per gallon (4.5 litres). For boiled or heated fruit, use 2 teaspoons per gallon once it has cooled.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"border-top:1px solid #eee;padding:0 20px;\"\u003e\u003csummary style=\"cursor:pointer;padding:14px 0;font-weight:600;list-style-position:outside;\"\u003eWhen do I add it?\u003c\/summary\u003e\u003cp style=\"margin:0 0 14px;color:#444;\"\u003eAt the start, before fermentation. Never into hot must - heat destroys the enzyme.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"border-top:1px solid #eee;padding:0 20px;\"\u003e\u003csummary style=\"cursor:pointer;padding:14px 0;font-weight:600;list-style-position:outside;\"\u003eCan I use it with bentonite?\u003c\/summary\u003e\u003cp style=\"margin:0 0 14px;color:#444;\"\u003eNot at the same time - \u003ca href=\"\/products\/bentonite-100grm\"\u003ebentonite\u003c\/a\u003e stops the enzyme working. Use pectolase first, and bentonite later if needed.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"What is pectolase?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"How much pectolase per gallon?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"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.\"}}, {\"@type\": \"Question\", \"name\": \"When do I add it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"At the start, before fermentation. Never into hot must - heat destroys the enzyme.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it with bentonite?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Not at the same time - \u003ca href=\\\"https:\/\/brewco.uk\/products\/bentonite-100grm\\\"\u003ebentonite\u003c\/a\u003e stops the enzyme working. Use pectolase first, and bentonite later if needed.\"}}]}\u003c\/script\u003e\u003c!--\/faq--\u003e","brand":"Young's","offers":[{"title":"Default Title","offer_id":43037164306593,"sku":"YH-4067","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/9384\/5665\/files\/apig0ccp0__55636.1627465281.jpg?v=1684924320","url":"https:\/\/brewco.uk\/products\/pectolase-100grm","provider":"Brewco.uk","version":"1.0","type":"link"}