Pectin is ingredient of a very large number of fruits, and is the same protein that makes jam set. In the wine it has the effect of causing a haze that cannot be removed by standard finings. We recommend that you add pectolase at the beginning of the fermentation as it is deactivated by alcohol.To avoid a pectin haze in your finished wine add 2 teaspoons per gallon. To assist in the extraction of juice use 1 teaspoon per 1.8kg of fruit. All pectin should be destroyed in 8 hours at 20 degrees C.Pack size = 100g
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Three Stars
Standard product item, small quantity - what's not to lioke?
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