C$185

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undefinedSome (Not so silly) Q & A’s – Q. Mr Sam Adams asks – I’ve got this stubborn hazy wine that just isn't clearing even with the use of finings. What the hell can I do?!? A. Old Tom says - You may have a Pectic Haze. You can try adding 2 heaped teaspoons of pectic enzyme per gallon of hazy wine to see if it will destroy it, but this is not always successful. Q. Mrs Louvepie asks - Do you have to use it? I've been told that I could adapt a gooseberry wine recipe for use with kiwis, but the recipe calls for pectolase, some places says it clears the wine, others say it is for breaking down the pectin so come on Old Tom, educate me. I’m a woman possessed! J A. Old Tom’s answer (with his serious hat on) - Most hazes are dealt with by fining, but there are a couple which finings won't touch - a pectin haze being one of them. The ONLY thing that pectic enzyme (pectolase) does is break down pectin. It's the effects of that breakdown which provide the different reasons for using it. ... Because the structure of the fruit is "softened" by the action of the enzyme, it can increase juice yield. ... Fruits having a high pectin content (kiwi fruit, for instance) obviously produce wine with a high pectin content. Sometimes (but not always) pectin held in the wine can coalesce around particles of just about anything - including yeast cells - and produce a haze. If it's really bad, the coalesced particles can grow quite large, producing the famous frog-spawn effect. Including the enzyme (pectolase) prevents this by reducing or even eradicating the pectin before a haze can form. So the answer to your question is that you never HAVE to use it - but it may be advisable to do so. The presence of pectin doesn't guarantee that a haze will form and, even if it does, it won't harm you or affect the wine in any way other than appearance.

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Pectolase (Pectinase). Home Brew Wine Making Pectin Enzyme to Remove Haze. Resealable 25g

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