Pectinase - Pectic Enzyme - 1 oz

Pectinase is a pectin protein degrading enzyme that is highly effective at speeding the maceration of fruit and increasing press yield.

How to Use


  • Each 1 oz treats about 200 lbs. Use on crushed apples or other fruit, not juice, for increased press yield. 

How To Use

  • Crush the apples or other fruit and sulfite pulp. Let stand 20 minutes. Dissolve 1 oz. pectinase in 1 liter of water or juice, then stir evenly into the fermenter with the crushed fruit. Allow the enzyme to act for 2-4 hours before pressing.


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Pickup Locations Available for This Item

The Beverage People Warehouse, Santa Rosa.

Fulfillment occurs Tues - Sat, 11 AM - 5 PM. We aim to fulfill orders in 2 hours or less, whenever possible.

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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.