Pectinase 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 @ 50°C before diluting for main fermentation.
| Size | 75g, 1KG |
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We offer a broad range of shipping options owing to our long-standing relationships with UPS, FedEx and DHL. Our warehouse staff is highly trained to package your goods exactly as per the specifications we offer. Before shipping your items will be carefully inspected and secured. We ship to thousands of customers daily in different countries. Our dedication to becoming the largest online retailer around the globe is evident by this. These warehouses are situated in Europe in the same way as they are in the USA.
Note that orders containing multiple items are processed according to the specific item.
We will inspect each and every one of the items ordered before shipping. The majority of orders are delivered within 48 hours. The delivery time is estimated to be between 3 and seven days.
Returns
The stock market is always changing. It's not entirely managed by us, as we have multiple organizations, such as the factory and the storage. So the actual stock may fluctuate at any moment. Please be aware that it is possible for your order to be out of stock after you've placed your order.
Our policy runs for 30 days. If it's been longer than 30 days since you purchased your item, we unfortunately can't give you a complete refund or exchange.
The item must not be in use and must be in the original packaging. The item must be in its original packaging.
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