Pectolase is a pectic enzyme used in wine making and cider making to remove pectin haze — the cloudy appearance caused by pectin from fruit cell walls that can persist even after fining. It can also be used to increase juice yield when pressing fruit by breaking down cell walls more completely.
Add before fermentation begins for best results (pectin haze is much harder to remove after fermentation). Use approximately 0.5g per 4.5 litres. Particularly recommended when using high-pectin fruits such as apples, plums, damsons, and berries in fruit wine recipes.
Use alongside Bentonite, Campden Tablets, and Yeast Nutrient for a complete wine making setup. Strain fruit with Muslin Bags.