Pectic Enzyme Liquid - 1/2 oz.

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 pressing 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. Liquid Pectic Enzyme is added to crushed fruit to increase juice extraction.
Pectic enzyme increases juice yields and eliminates pectin haze from wines made from pectin rich fruits. Useage: 1/4 teaspoon per 5 gallons of wine.