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Description

Vintners Harvest PectinasePectinase 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 @ 50C

emulsifier (E491))

Classic 6 Turbo Yeast (makes first batch)

✅ Expert support team - Get help when you need it

sweeter tasting product

Mangrove Jack's Australian Series Gold Lager beer kit can and yeast

Total Bacteria: <1 x 105 cfu/g

Temperature Monitoring: Digital alarm thermometer vs basic thermometer

Give your arm a rest - there’s an easier way to make great beer than grinding the old fashioned way

both options have the same contents

Refer to the instructions provided with the Glycol Chiller for mixing

Our Napoleon Brandy is a rich

Stir through the pulp