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Vintners Harvest Pectinase

1 review   |  
$9.99
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Pectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 - 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50°C before diluting for main fermentation.

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AQ
09/23/2020
Andrea Q.
Australia Australia
Pectinase

It worked as it was supposed to. Very pleased. Delivery was quick too.

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