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Pectic Enzyme 1/oz

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Pectic Enzyme physically breaks down pectins.  Adding it to a wine must will break down the pulp, making pressing more efficient.

Adding it to red grape must will aid in the extraction of tannin from the skins.

It can also abate pectin haze in wines and cider.

Use 1/2 teaspoon per gallon of juice, or 1/10 tsp/lb. of fruit.