Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. 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.
9044 - 1 oz
I have used this product several times and my wine turns out very good.
Did not contain bees, which is good.
I am sure it is doing something, but I am not sure I used it correctly. There is a definite breakdown in some of the plums I am fermenting, but it seems to pull more color from the skins than juice from the plum pieces.
Worked as advertised.
If you're brewing with fruit, this will convert fruit sugars to something the yeast can eat