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Handcraft Supplies Pectolase Pectic Enzyme 30g

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Pectolase 30g is a pectic enzyme for wine and cider makers. It removes pectin haze - the stubborn cloudiness from fruit cell walls - and increases juice extraction when you press or soak fruit.

Why add pectolase

Prevents pectin haze, which can stay even after fining
Breaks down fruit cell walls for more juice
Recommended for high-pectin fruit such as apples, plums, damsons and berries
Small 30g pack, ideal for occasional batches

Specs

Contents: 30g
Type: pectic enzyme

How to use

Add before fermentation starts, as pectin haze is much harder to shift afterwards - see the How to Use box below.

Complete your wine making kit

Bentonite - clears protein haze
Campden Tablets - for preparing the must
Yeast Nutrient - supports the yeast
Muslin Bags - for straining fruit

For anyone making fruit wine or cider. Making lots? Choose Pectolase 100g.

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.

You may also need: Campden Tablets · Yeast Nutrient · All treatments & nutrients

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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Handcraft Supplies Pectolase Pectic Enzyme 30g