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gingerbread
making it user-friendly and efficient for brewing and fermentation
Unlike stainless steel stills and stills that are only copper plated
Inline carbonation with diffusion stone accessories
Set your desired gap setting by pulling the spring-loaded pin and rotating the dial
Vintner's Harvest Pectinase (Pectolase) 75g Carbon Filter gingerbreadPectinase 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
