Pectic Enzyme (250 g | 8.8 oz)

Pectic Enzyme is a product used in wine and cider making. It is used to break down the pulp in the must and aid in the extraction of tannin from red grape skins. The enzyme physically destroys pectins, which are found in the fleshy part of fruits like grapes and apples. A 1/2 teaspoon of the enzyme per gallon of must is recommended. Pectic Enzyme not only makes pressing more efficient, but it can also reduce pectin haze in finished wines and ciders. * Product of United States