Pectic Enzyme
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Pectic Enzyme
Pectic Enzyme
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.
Original: $2.99
-65%$2.99
$1.05Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
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.
