Pectic Enzyme

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Product details

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider.
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.

Additional information

SKU

9044 - 1 oz
40004 - 1 lb

Customer Reviews

Based on 20 reviews
95%
(19)
0%
(0)
5%
(1)
0%
(0)
0%
(0)
J
J.S.

Pectic Enzyme

C
C.
sand Hills Wines

I have used this product several times and my wine turns out very good.

C
C.
It works well

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.

H
H.
Pectic enzyme

Worked as advertised.

M
M.H.
Fruit

If you're brewing with fruit, this will convert fruit sugars to something the yeast can eat

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Pectic Enzyme

Pectic Enzyme

Customer Reviews

Based on 20 reviews
95%
(19)
0%
(0)
5%
(1)
0%
(0)
0%
(0)
J
J.S.

Pectic Enzyme

C
C.
sand Hills Wines

I have used this product several times and my wine turns out very good.

C
C.
It works well

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.

H
H.
Pectic enzyme

Worked as advertised.

M
M.H.
Fruit

If you're brewing with fruit, this will convert fruit sugars to something the yeast can eat