Pectolase breaks down cell structures and pectin in fruits. Releases juices and flavor, juice and flavor yield is enhanced by 10-20%. Eliminates "pectin fog" in fruit beverages and simplifies clearing. Add enzyme to a fruit, water and sugar (if applicable) mash that is less than half of the total fermentation volume at a temperature close to or below 50ºC. After the addition of the pectolase enzyme leave to stand for 2 hours before topping up to the required volume.
Sufficient for 25 L.
This item will be delivered by regular postal mail, larger multiple item orders may be combined and shipped via FedEx or UPS.