• Pectolase 30grm
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Pectolase 30g

Pectolase 30g

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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 1 level teaspoon (about 2.5g) 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.

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?

Pectolase is a pectic enzyme (pectinase) that breaks down pectin — the natural gelling agent in fruit that causes a permanent haze in wine and cider. It's an essential additive for any wine made from fresh fruit.

How much pectolase per gallon?

1 level teaspoon (about 2.5g) per 4.5 litres / 1 gallon, added to the must at the start. Use 2 teaspoons per gallon for boiled or heated fruit, once cooled.

When should I add pectolase?

Before fermentation, ideally when preparing the fruit and 12–24 hours before pitching yeast — the enzyme works best before alcohol is present. Avoid adding it at the same time as boiling water, as heat above ~40°C destroys the enzyme.

Can I add pectolase after fermentation?

Yes, if you discover a pectin haze in a finished wine — it will still work, but much more slowly (allow several weeks) because alcohol inhibits the enzyme. Prevention at the start is far more reliable.

How do I know if my haze is pectin?

Mix a little wine with three parts methylated spirit: if gelatinous strings or clots form, pectin is the cause and pectolase is the fix. If nothing forms, treat the haze with wine finings instead.

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A
Anonymous

Great