Pectic Enzyme – Improve Clarity & Extraction in Brewing & Winemaking

Break Down Pectin, Prevent Haze, and Improve Juice Yield

Pectic Enzyme is an essential tool for brewers, winemakers, and cider makers looking to improve clarity and extraction in their beverages. This specialized enzyme blend, derived from premium Japanese pectinase, effectively breaks down natural pectin found in fruit, helping to prevent haze formation and increasing juice extraction.

Brewing & Winemaking Benefits:

• Eliminates Pectin Haze: Pectin is a natural carbohydrate found in fruit that can create stubborn cloudiness in wines, ciders, and fruit beers. Pectic Enzyme breaks down pectin, ensuring a crystal-clear final product.
• Enhances Juice Extraction: When used before pressing, it helps release more juice from the fruit, making it ideal for home winemakers and cider makers looking to maximize yield.
• Improves Tannin Extraction in Reds: Assists in breaking down grape skins, improving tannin extraction and deepening the color and complexity of red wines.
• Essential for Fruit Additions: If adding fruit to beer, mead, or cider, Pectic Enzyme prevents haze caused by residual pectin, ensuring a clean, bright beverage.

Non-Brewing Uses:

• Homemade Jams & Jellies: Can be used to modify pectin levels for better consistency.
• Juicing & Smoothies: Helps improve yield and texture when working with fresh fruit.
• Textile & Food Processing: Commonly used in industries that require breaking down pectin in plant-based materials.

How to Use:

• Dosage: Add 1/2 tsp. (2.5g) per gallon (4L) of must or juice.
• Timing: Must be added before fermentation starts, as alcohol reduces its effectiveness.
• Mixing: Stir well into the juice or must to ensure even distribution.

For winemakers, brewers, and cider makers seeking improved clarity and efficiency, Pectic Enzyme is a must-have ingredient to ensure a haze-free, high-quality final product.