Pectolase 50g Pack Top Food Grade Supplied in Heavy Duty Resealable Pouch for Wine Making

• Pectolase is used in wine-making to guard against possible pectin haze and and also ensures maximum yield of juice and flavours from fruits etc.
• To clear pectin haze use 2 teaspoons per 4.5 litres (1 gallon) and leave to stand at not less than 20 degrees Centigrade (room temperature is fine) until clear.
• For extraction of juice add 1 teaspoon per 1.8Kg of fruit. Pectin should be destroyed in 8 hours at 20 degrees Centigrade.
• Contains Pectin Enzyme and glucose.

Product description Pectolase is used in wine-making to guard against possible pectin haze and and also ensures maximum yield of juice and flavours from fruits etc. Contains Pectin Enzyme and glucose. To clear pectin haze use 2 teaspoons per 4.5 litres (1 gallon) and leave to stand at not less than 20 degrees Centigrade (room temperature is fine) until clear. For extraction of juice add 1 teaspoon per 1.8Kg of fruit. Pectin should be destroyed in 8 hours at 20 degrees Centigrade. Ingredients Pectolase Directions Use 2 teaspoons per 4.5 litres (1 gallon) for clearing pectin haze and leave to stand at not less than 20 degrees Centigrade until clear. For extraction of juice, add 1 teaspoon per 1.8Kg of fruit. Pectin should be destroyed in 8 hours at 20 degrees Centigrade.