Pectolase / Pectinase / Pectic enzyme – 32g 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.
Pectolase 32grm HomeBrew Galway
€ 3,49 € 2,09
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Returns
Stock is dynamic, and cannot be fully controlled by us due to the involvement of several different parties, such as the factory and our warehouse. The stock levels may fluctuate at any time. Please be aware it's possible your order may become unfulfilled after you place the order.
The policy is 30 days. Unfortunately, if 30 days have passed since you purchased your item, we will not be able to give you a refund or exchange.
Your item should be in the original packaging and be unused. It should also be returned in the original packaging.
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