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Dry Pectic Enzyme - 28 gram/1 oz
Pectic enzyme breaks down the pectin's in grapes, apples, and other pectin heavy fruit, and makes the crushing or pressing more efficient. It also aids in the prevention of haze in wines by removing excessive pectin and assists in the extraction of tannin from fruit skins in the production of red wines. Add 1/2 teaspoon per gallon before start of fermentation. Do not add this enzyme with bentonite, as this will negate the effect.
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Ex. Jim the Runner
Ex. San Diego, CA