Pectolase - Pectic Enzyme - 1kg Bag Style_Lager it will only need to

it will only need to on for a short while to bring the must or wort up to the desired temperature

No need add extra sugar

Tip: - Try adding 15grams of oak chips to the fermenting wine to add extra body and flavours of vanilla

Diameter at the lid

Tip: - Try adding 15grams of oak chips to the fermenting wine to add extra body and flavours of vanilla

Pectolase - Pectic Enzyme - 1kg Bag Style_Lager it will only need toPectolase (also called Pectic Enzyme) is a pectin destroying enzyme which is used when you are making fruit wines. Pectin can cause a haze and stop the wine from clearing, therefore it needs to be destroyed. Pectin is a natural gelling agent which can be found in fresh, ripe fruits. So if you are using fresh fruits and flowers to make a wine you will probably need some Pectolase. In jam making pectin is great for causing it to set, but in homebrew