Description

Pectin is generally produced by Pears, Apples. Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, pears and apples. It will help to clear and abate pectin haze in wines and ciders.

Instructions:

• Use 1/8 teaspoon for every gallon of juice/pulp at the beginning of fermentation