Pectic Enzyme (1 oz)

Pectic Enzyme is used in fruit wines and fruit meads to break down natural pectin found in whole fruit. Pectin can cause haze and reduce juice extraction, especially when using fresh or frozen fruit.

Add directly to crushed fruit prior to fermentation when making mead or wine with natural whole fruit. This helps improve juice yield, enhance color extraction, and promote a clearer finished product.

Simple use rule: Use at a rate of ½ teaspoon per gallon of total must. Use according to package directions.

Enzymes denature above 150 Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.