Pectic enzyme eats the pectin, helping the wine to clear as it ferments.

Recommended for all fresh fruit wines. Added to juices prior to fermentation to enhance the clarification process. Pectin Enzymes destroy excessive pectin cells that like to bond to the liquid giving the wine a permanent milky appearance known as a "pectin haze". Also, added to crushed fruit to increase the extraction of juice and color from the pulp during primary fermentation and pressing. The liquid form is convient to use.

Usage 1/4 tsp per 5 gallon batch.