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01 g to 1000 g
Aroma: Mild malt
Inline carbonation with diffusion stone accessories
gingerbread
Vintner's Harvest Pectinase (Pectolase) 75g Carbon Filter 01 g to 1000 gPectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50C
