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🌫 Pectolase: Clearer Wine and Brew Every Time

One of the most common frustrations in home winemaking is a cloudy, hazy brew. Even after weeks of fermentation and careful racking, some wines, ciders, and fruit meads just don’t clear. Enter Pectolase, also known as pectic enzyme — a powerful tool that helps you achieve a crystal-clear final drink.

🍇 What Is Pectolase?

Pectolase is a natural enzyme that breaks down pectins — polysaccharides found in fruit that can trap particles and cause cloudiness. Fruits like apples, plums, gooseberries, blackcurrants, and elderberries are naturally high in pectin, making this enzyme particularly important when fermenting these fruits.

Without Pectolase, even patient winemakers may find that their wine remains hazy no matter how many finings they add.

🧪 Why Use Pectolase?

Using Pectolase helps:

  • Prevent pectin haze: Makes your wine, cider, or mead crystal clear.
  • Improve juice yield: Breaking down pectin releases more liquid from the fruit.
  • Enhance flavour: Less haze and solids can mean a cleaner taste.
  • Reduce sediment: Easier racking and bottling with minimal loss.

It’s a simple step that makes a significant difference, especially with high-pectin fruits.

⏱ When and How to Use It

Pectolase is generally added before fermentation begins, after crushing or pressing the fruit. This gives the enzyme time to act on the pectin in the juice.

  • Dosing: Follow the manufacturer’s instructions — usually a few grams per gallon or per litre.
  • Temperature: Most enzymes work best at room temperature (~20–25 °C).
  • Time: Allow 12–24 hours for full activity before adding yeast.

Some winemakers also add a small amount during the clearing phase if haze persists, but most of the effect comes from pre-fermentation use.

⚠ What Happens If You Don’t Use It?

Skipping Pectolase can lead to:

  • Persistent haze that doesn’t settle with finings.
  • Cloudy cider or wine that looks unappealing even if it tastes fine.
  • Increased sediment and potential loss of liquid during racking.

While you can try heat or long settling periods to break down pectin, this can negatively affect flavour — making Pectolase the safer and more reliable option.

🛒 Recommended Product

Ready to improve your brew clarity?

👉 Browse Pectolase / Pectic Enzyme on Amazon

💡 Pro Tips

  • Use with high-pectin fruits like apples, blackcurrants, gooseberries, and plums. Grapes typically don’t need it.
  • Always measure carefully; a little goes a long way.
  • Combine with proper yeast nutrient and clean equipment for the best results.
  • Store dry Pectolase in a cool, dark place to preserve activity.

🍷 Beginner Alcohol Brewing Equipment

This post is part of a comprehensive guide to home wine, cider, beer, and mead equipment. It covers one specific topic, but there are many other essential tools and additives you may need to create successful, clear, and tasty brews. For a full overview, visit our Wine & Brewing Equipment Page.

Here’s a quick list of all the posts in this series:

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