Pectic Enzyme - 1oz to 1lb

Pectic Enzyme

Pectic enzyme is essential when using grapes or other fruit to make wine.

Using this enzyme helps to break down the fleshy pectin in the fruit, liberating greater amounts of sugary juice, and making pressing more efficient.

Pectic enzyme is used to reduce the hazing effect of pectins when using real fruit in your wine, beer, cider, or mead. 

Directions: mix 2 tsp with cold water and add to 5 - 6 gallon of product. Pectic enzyme denatures above 150° Fahrenheit (approximately) thus if you are doing any heating of your product, add it after the product has cooled.

Dosage: 3/4 tablespoon per gallon of crushed fruit or juice