Pectinase - Pectic Enzyme - 1 oz
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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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