Also known as Pectic Enzyme this 50g tub of Pectolase is used to ensure maximum yield of juice and flavor from fruits and prevents possible pectin hazes.

Usage: 1 level teaspoon per gallon. Directions: Dissolve in 1/2 cup of lukewarm water, add to must and shake well. Note: if used with heated or boiled fruits, add 2 teaspoonfuls per gallon (when cooled)