Misc addition
Pectinase
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Enzyme
- Added at
- primary
- Form
- liquid
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 2–5 mL per 20 L of fruit beer
- Timing
- Dosed onto crushed fruit and given about 24 hours before or during fermentation.
Before you use it
Pectin sets when boiled, so treat the fruit cold or add the enzyme to the fermenter, never to the kettle. Dose on the fruit rather than the whole beer if you can. Wine-supply pectinase is the same enzyme; keep it refrigerated and use it up once opened.
Description
A pectin-splitting enzyme that stops fruit haze and lets juice run from pulp, used in fruit beer, cider-adjacent beers and anything with a serious puree addition. Without it, pectin from berries, stone fruit and citrus sets a permanent haze no fining will touch.