DRY PECTIC ENZYME 1 OZ

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Add 1/2 teaspoon per gallon of must before start of fermentation. Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and a pples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. Add 1/2 teaspoon per gallon of must before the start of fermentation. Show more