Pectic Enzyme (50g)

Use pectic enzyme to break down the pectins in fruit. This is especially useful for wines that will be made from fresh fruit or grapes. Otherwise these wines may have a protein haze that will be hard to clear. 


- Add 1 tbsp/5 gallons

- Add once the fruit has reached room temperature, you can add it. 

- It can be added before fermentation as well, or even months into the cycle of the wine.