Joenos Antigel Dry Anti-Gelling Agent, 5 g

Some fruits such as quince, apple, or currant are so rich in pectin that the freshly pressed juice sets (gels) and barely clarifies. Antigel Dry is a powdered enzyme preparation that breaks down this pectin so the juice becomes liquid again and the haze particles settle.

Stir the powder into juice or mash and let it work; pressing then goes more easily and the finished wine clarifies more cleanly. For amounts and contact time, follow the package instructions.

• Contents: 5 g enzyme powder (pectolytic)
• Covers: dosage as per package instructions
• Use: stir into juice or mash and let it work
• Brand: Joenos

Manufacturer information:

• Dosage: 1.0-3.0 g per kg of mash, depending on the type of fruit
• Temperature-dependent contact time: below 10 °C minimal breakdown, approx. 15-20 h at 15 °C, approx. 10 h at 20 °C, 7-10 h at 25 °C, 5 h at 30 °C, 2-3 h at 40-50 °C, inactivation above 55 °C
• For fruits low in juice, add extra water
• Keep covered during treatment; use immediately after opening