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“Pectic Enzyme” a proprietary blend of the premium Japanese pectinase in a carrier of maltodextrin. This is a general purpose blend to break down the natural pectin found in most fruits. 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. The effectiveness of Pectic Enzyme is reduced by alcohol; it must be added before fermentation starts.
Directions: Add 1/2 tsp. (2.5g) per gallon/4L of must/juice before start of fermentation.