Vintners Harvest Pectinase 1 Tap Kegerators we’ve got you covered

we’ve got you covered

or slowly reduce your cold crash gradually to not shock the yeast

1 x Still Spirits Mint Gin Botanicals 62g

The wash should be siphoned into your still to leave behind the sediment

T500 Hose Tubing 6mm x 1

Vintners Harvest Pectinase 1 Tap Kegerators we’ve got you coveredPectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. It is used primarily in fruit and white wine making. Keep refrigerated. Pectinase should be added whilst the fruit is being crushed. Prepare 1 tablespoon (4g) of Pectinase per 5kg of fruit in a 100ml warm water solution. Stir through the pulp. Leave for a minimum of 6 12 hours before pressing. Pulp: Add 1 tspn per 5L directly to pulp, leave two hours @ 50C