Pectic Enzyme Dry 1 oz
Pectic Enzyme can be added to grapes, apples and other pectin heavy fruit prior to crushing to increase yield and prevent pectin related problems. Pectic enzyme aids in the prevention of haze in wines by removing excessive pectin and assists in the extraction of tannin from grape skins in the production of red wines.
To increases juice yields and prevent pectin haze, add 1/2 tsp per gallon of juice, or 1/10 tsp per pound of fruit one hour prior to crushing and 12 hours before pitching of yeast. Contains: Pectinase (75 u/g), Maltodextrin (as a carrier) Product of Canada.