Dry Pectic Enzyme
Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider.
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. Use 1/2 teaspoon per gallon.
28 gram/1 oz bottle
Add 1/2 teaspoon per gallon of must before the start of fermentation. DO NOT add prior to any heat process.