Pectic Enzyme (Dry) - 1 oz

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Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making p ressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Add 1/2 Teaspoon per gallon of must before fermentation *image is an example only Show more