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.
Usage 1/2 ounce for a 6 gallon batch.