Pectolase is a pectic enzyme used in wine making and cider making to remove pectin haze — the cloudy appearance caused by pectin from fruit cell walls that can persist even after fining. It can also be used to increase juice yield when pressing fruit by breaking down cell walls more completely.Add before fermentation begins for best results (pectin haze is much harder to remove after fermentation). Use approximately 0.5g per 4.5 litres. Particularly recommended when using high-pectin fruits such as apples, plums, damsons, and berries in fruit wine recipes.Use alongside Bentonite, Campden Tablets, and Yeast Nutrient for a complete wine making setup. Strain fruit with Muslin Bags.Frequently asked questionsWhat is pectolase?Pectolase is a pectic enzyme (pectinase) that breaks down pectin — the natural gelling agent in fruit that causes a permanent haze in wine and cider. It's an essential additive for any wine made from fresh fruit.How much pectolase per gallon?Around 0.5g (a quarter teaspoon) per 4.5 litres / 1 gallon, added to the must at the start. Double the dose for very high-pectin fruits like plums, damsons and gooseberries.When should I add pectolase?Before fermentation, ideally when preparing the fruit and 12–24 hours before pitching yeast — the enzyme works best before alcohol is present. Avoid adding it at the same time as boiling water, as heat above ~40°C destroys the enzyme.Can I add pectolase after fermentation?Yes, if you discover a pectin haze in a finished wine — it will still work, but much more slowly (allow several weeks) because alcohol inhibits the enzyme. Prevention at the start is far more reliable.How do I know if my haze is pectin?Mix a little wine with three parts methylated spirit: if gelatinous strings or clots form, pectin is the cause and pectolase is the fix. If nothing forms, treat the haze with wine finings instead.{"@context":"https://schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"What is pectolase?","acceptedAnswer":{"@type":"Answer","text":"Pectolase is a pectic enzyme that breaks down pectin, the natural gelling agent in fruit that causes permanent haze in wine and cider. It is essential for wines made from fresh fruit."}},{"@type":"Question","name":"How much pectolase per gallon?","acceptedAnswer":{"@type":"Answer","text":"Around 0.5g, a quarter teaspoon, per 4.5 litres or 1 gallon, added to the must at the start. Double the dose for very high-pectin fruits like plums, damsons and gooseberries."}},{"@type":"Question","name":"When should I add pectolase?","acceptedAnswer":{"@type":"Answer","text":"Before fermentation, ideally 12 to 24 hours before pitching yeast. Avoid adding with boiling water, as heat above about 40C destroys the enzyme."}},{"@type":"Question","name":"Can I add pectolase after fermentation?","acceptedAnswer":{"@type":"Answer","text":"Yes, it still works on a finished wine but much more slowly, taking several weeks, because alcohol inhibits the enzyme. Adding it at the start is far more reliable."}},{"@type":"Question","name":"How do I know if my haze is pectin?","acceptedAnswer":{"@type":"Answer","text":"Mix a little wine with three parts methylated spirit. If gelatinous strings or clots form, the haze is pectin and pectolase will fix it. Otherwise use wine finings."}}]}
