{"product_id":"youngs-pectolase-32g","title":"Young's Pectolase 32g","description":"\u003cp\u003eYoung'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.\u003c\/p\u003e\u003ch3\u003eWhy add pectolase\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePrevents the stubborn pectin haze that finings often can't clear\u003c\/li\u003e\n\u003cli\u003eHelps extract more juice and flavour from crushed or pulped fruit\u003c\/li\u003e\n\u003cli\u003eEspecially useful with high-pectin fruit and fruit that has been heated\u003c\/li\u003e\n\u003cli\u003e32g tub\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eAdd to the must before fermentation; the How to Use box gives the dose.\u003c\/p\u003e\u003ch3\u003eTips\u003c\/h3\u003e\u003cp\u003eMost fruit wines also benefit from a Campden tablet in the must to suppress wild yeast - \u003ca href=\"\/products\/youngs-campden-tablets-50s\"\u003eYoung's Campden Tablets\u003c\/a\u003e come in handy packs. For extra clarity in whites and fruit wines, follow up with \u003ca href=\"\/products\/youngs-bentonite-100g\"\u003eYoung's Bentonite\u003c\/a\u003e. Ferment in a clean, sanitised \u003ca href=\"\/products\/5ltr-glass-demijohn-with-airlock-and-2-cork-bungs-read-description\"\u003e5L glass demijohn\u003c\/a\u003e or bucket.\u003c\/p\u003e\u003ch3\u003eWho it's for\u003c\/h3\u003e\u003cp\u003eCountry 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 \u003ca href=\"\/products\/pectolase-100grm\"\u003ePectolase 100g\u003c\/a\u003e.\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 12 gallons\u003c\/div\u003e\n\u003cdiv style=\"font-size:13px;color:#555;\"\u003e32g\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":56502241952123,"sku":"YH-4062","price":2.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0520\/9384\/5665\/files\/pectolase32g_1_7e864c90-7271-4a20-bb92-d53d80fc4bf4.jpg?v=1791735533","url":"https:\/\/brewco.uk\/products\/youngs-pectolase-32g","provider":"Brewco.uk","version":"1.0","type":"link"}