Pectic Enzyme (50g)

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Use pectic enzyme to break down the pectins in fruit. This is especially useful for wines that will be made from fresh fruit or grapes. Otherwise these wines may have a protein haze that will be hard to clear. 

 

Usage:

- Add 1 tbsp/5 gallons

- Add once the fruit has reached room temperature, you can add it. 

- It can be added before fermentation as well, or even months into the cycle of the wine. 




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