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Pectolase is a pectic enzyme that, when added to fruit pulp or must, will maximise juice yield and flavour. It also helps the juice to clear and prevents hazes from pectin.
Usage: 1 level teaspoonful per gallon
Directions: Disolve in 1/2 cp of lukewarm water, add to must and add to must and shake well.
Note: If used with heated or boiled fruits, add 2 teaspoonfuls per gallon (when cooled).
