Young's Pectolase is a pectic enzyme for fruit wines and ciders. It breaks down the pectin in fruit, which stops pectin haze in the finished wine and helps release more juice from the fruit.
Why add pectolase
- Prevents the stubborn pectin haze that finings often can't clear
- Helps extract more juice and flavour from crushed or pulped fruit
- Especially useful with high-pectin fruit and fruit that has been heated
- 32g tub
Using it
Add to the must before fermentation; the How to Use box gives the dose.
Tips
Most fruit wines also benefit from a Campden tablet in the must to suppress wild yeast - Young's Campden Tablets come in handy packs. For extra clarity in whites and fruit wines, follow up with Young's Bentonite. Ferment in a clean, sanitised 5L glass demijohn or bucket.
Who it's for
Country wine and cider makers working with apples, plums, berries and other fresh fruit - anyone who wants a clear glass rather than a cloudy one. Need a bigger tub? Try Pectolase 100g.
Dose
1 tsp per gallon
2 tsp for boiled fruit
Pack treats
About 12 gallons
32g
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.
