Liquid Pectic Enzyme – 1/2 oz Clarifying Agent for Fruit Wine & Cider

Description

Liquid Pectic Enzyme is a critical additive for winemakers and cider makers working with fresh fruit. This enzyme breaks down pectin—the natural “glue” in fruit cell walls—which can cause a permanent “pectic haze” in finished beverages. By adding this enzyme during the crush or before fermentation, you ensure maximum juice yield and a brilliantly clear final product. It also helps in extracting color and flavor from fruit skins.

Winemaker’s Tip: Use 2 drops per gallon or 1/2 tsp per 5 gallons of juice. Pectic enzyme is inhibited by alcohol and high temperatures; for the best results, add it to the fruit must at least 12-24 hours before pitching your yeast. If adding to a finished wine, you may need to double the dosage to achieve clarity.