Pectic Enzyme 150 g




Pectic enzyme has a purpose.  For winemaking, it breaks down pectins, thus preventing pectin haze and resulting in wine that is clearer.  It also helps to extract more colour, flavour and juice yields from the fruit during grape pressing.


Instructions:  Use ½ tsp. of pectic enzyme per gallon of must at the very beginning of your fermentation, and watch your fruit produce a nice yield of clear, beautiful wine.