{"product_id":"vintners-pectinase-75g","title":"Vintners Pectinase - 75g","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePectinase breaks down the pectins in fruit, releasing juice and flavour and enhancing yield. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is used primarily in fruit and white wine making. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eKeep refrigerated. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePectinase should be added whilst the fruit is being crushed. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePrepare 1 teaspoon of Pectinase per 5kg of fruit in a 100ml warm water solution. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eStir through the pulp. Leave for a minimum of 6 - 12 hours before pressing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePulp: Add 1 tspn per 5L directly to pulp, leave two hours before diluting for main fermentation.\u003c\/span\u003e\u003c\/p\u003e","brand":"Vintners","offers":[{"title":"Default Title","offer_id":52663323394346,"sku":"lbo1789729718884","price":4.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0999\/8483\/4858\/files\/vintners-pectinase---75g_1.png?v=1789729723","url":"https:\/\/canvasbagcarrywear.shop\/products\/vintners-pectinase-75g","provider":"My Store","version":"1.0","type":"link"}