Quick question -

[lord groan]

I've blitzed my frozen and now thawed redcurrants and blackberries, and left them to rest in a pan with campden tablets and pectolase, how long should I give the pectolase to work before I squeeze out the juice? Is 24hrs enough to break the pectin down. I googled this but there don't seem to be any straight answers, or maybe thats just me?

Thanks

[MarkA]

I usually leave for 24 hours before adding yeast, I think CJJ Berry's 'First Steps...' recommends the same.