Pectolase is used in wine-making to guard against possible pectin haze and and also ensures maximum yield of juice and flavours from fruits etc. Contains Pectin Enzyme and glucose.

To clear pectin haze use 2 teaspoons per 4.5 litres (1 gallon) and leave to stand at not less than 20 degrees Centigrade (room temperature is fine) until clear.

For extraction of juice add 1 teaspoon per 1.8Kg of fruit.

Pectin should be destroyed in 8 hours at 20 degrees Centigrade.