5 x Pectolase 5g/25L + French Oak Chips 20g - Pectolytic Enzyme, Pectoenzyme, Pectine, Enzyme to fruit and must wine, Spirit Ferm

Description

• Optimized juice extraction breaks down fruit pectins to release more liquid from apples, pears, berries, and more
• Boosts fermentation shortens the fermentation time for wine and cider production
• Enhances clarity supports better visual appearance and taste by clarifying musts and juices
• Precise dosing 5g sachet treats up to 25L of must; suitable for both high- and low-pectin fruits
• Includes 20g French oak chips medium toast for added complexity and subtle woody notes in your wine or cider

To ensure maximum yield of juice and flavour from fruits and alike, and to prevent possible pectin hazes. Pectolase is used to break down pectin in wine must allowing pulp fermentation fruit wines to clear. Pectin occurs naturally in fruit and although useful for making jams and jellies, will cause wines to form a haze. Pectolase also increases the yield of juice by breaking down the cell walls in fruit pulp, resulting in an increased flavour to your wine. Dissolve 1 level teaspoon per gallon in 1/2 cup of lukewarm water, add to must and shake/stir well. If used with heated or boiled fruits, add 2 teaspoonfuls per gallon (when cooled).

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