Pectic Enzyme - 1 oz (28 g)
Used to break down natural pectin in most fruits.
Pectic Enzyme - 1ozDirections: Use 1/4 tsp. per 4.5 litres to prevent pectin haze in wines.
|Advantages:||Adding pectic enzymes will seperate the pectins into simpler sugars and remove haze from the brew. The enzymes can be added after fermentation or during.|