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.
Northern Brewers is always very prompt in sending my orders and answering any questions I have.
Great item must have
I make my own wine using fresh/or frozen fruit. This enzyme helps break down the fruit for must.
Have not used it yet for this year's grape crop but will be soon.
Great. Works like it's supposed to.