Improves juice extraction from crushed fruit for higher yields
Prevents pectin haze to achieve clearer, more stable wines and ciders
Enhances extraction of color, flavor, and aroma from fruit skins
Easy to use—add directly to juice or must before fermentation
Summarized by Shop
Use 1/2 tsp. of pectic enzyme per gallon of must at the very beginning to help break down the pulp, extract more tannins from the skins, and remove a fruit haze from your wine.
Pectic enzyme use is recommended for any wine fermentation.
We also sell pectic enzyme in 1 lb containers.
Other commonly used wine additives include acid blend, w
Form
Liquid
Recommended dosage
1/2 tsp per gallon of juice or 1/10 tsp per pound of fruit
