Vintners Harvest Pectinase 1 Tap Kegerators 1 x Still Spirits Mint

1 x Still Spirits Mint Gin Botanicals 62g

but the saddles should be removed from the column to prevent the reflux action from rectifying your rum into a cleaner spirit)

Suitable for sanitising brewing and winemaking equipment

Grape juice concentrate: 14L | 3

The wash should be siphoned into your still to leave behind the sediment

Vintners Harvest Pectinase 1 Tap Kegerators 1 x Still Spirits MintPectinase 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