Pectolase - Pectic Enzyme - 1kg Bag Style_Lager With a drilled lid and

With a drilled lid and grommet supplied

Tip: - Try adding 15grams of oak chips to the fermenting wine to add extra body and flavours of vanilla

No need add extra sugar

put the lid back on and leave for another week

Pectolase - Pectic Enzyme - 1kg Bag Style_Lager With a drilled lid andPectolase (also called Pectic Enzyme) is a pectin destroying enzyme which is used when you are making fruit wines. Pectin can cause a haze and stop the wine from clearing, therefore it needs to be destroyed. Pectin is a natural gelling agent which can be found in fresh, ripe fruits. So if you are using fresh fruits and flowers to make a wine you will probably need some Pectolase. In jam making pectin is great for causing it to set, but in homebrew