Years ago I used to make some great soft fruit wines with Rohament P - which I understood was a mixture of pectinases and cellulase. It was very effective in turning firm fruit tissue from fruit like strawberries and peaches into fermentable "gloop" and yielded excellent aroma from the fruit in the finished wine.
My original source was Boots - ie 1970s and when they decided that homebrew was not for them, a small independent homebrew shop. I last bought it more than 15 years ago.
I have searched high and low for a source and can't find anything. I have various pectinase preparations but I find that they only do half the job.
Does anyone know if Rohament P is still available and if not, are there any cellulase preparations for the amateur?
Cheers for any help you can offer...
BB
Rohament P availability or substitute