Pectic enzyme solution increases juice yield and destroys haze-causing pectin cells. Pectin is the milky gel that holds a fruit's fiber together. All fruits contain pectin.
Add Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and during pressing.
Refrigerate after opening.
- 0.075 mL – 0.175 ml per lb. of fruit
- 0.375 mL – 0.875 mL/5 gallon batch
0.5 ounce Bottle (14.7ml)