Pectolase Enzymes for Fruit Mash £1.00

The enzyme that breaks down cell structures and breaks down pectin in fruits. Releases the juices and flavour and enhances the juice and flavour yield 10 - 20%. Eliminates 'pectin fog' in fruit beverages and simplifies clearing. Add this to a fruit, water and sugar (if applicable) mixture that is less than half of the total fermentation volume and is at a temperature of 50deg C. or below. After adding leave to stand for 2 hours before topping up to required volume.