A pouch of Pectolase Powder by Almost Off Grid. Pectolase is used maximise the yield of juice and flavour from fruits and vegetables in winemaking and from apples in cidermaking, and to prevent pectin haze in your home brew. Pectic enzyme is a protein which breaks down pectin, a jelly-like glue that holds plant cells together. In jam making, pectin is important to help your preserves to set. But in winemaking it can cause "pectin haze" which is not easy to clear. Pectolase powder helps to clear wine and cider more quickly than leaving it to clear naturally. 50g of Pectolase Powder in a resealable, tamper evident pouch. One pouch is sufficient to treat up to 20 gallons of liquid. Dose rate: 1 level teaspoon (approximately 2.5g) per 4.5 litres (gallon) of wine or cider, or follow the instructions in your recipe.