Pectic Enzyme physically destroys pectin's, 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. Add 1/2 teaspoon per gallon of must before the start of fermentation. Do not add this enzyme with bentonite, as this will negate the effect.
Available in 1oz | 1lb | 10lb
