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Pectic Enzyme (powder)


Product Number: 8349x

Availability: In stock

Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient. It also reduces pectin's hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly. Pectic Enzyme may also be added to red grape must to help extract tannin from the fruit skins. Do not add this enzyme with bentonite, as this will negate the effect.

Gravity Level Medium

Customer Reviews

19 People have reviewed this product

Overall Rating: 5.0

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use for melomels Review by danr

(Posted on 4/1/14)

Product Rating:

I make mead (honey wine), and when making a melomel (mead with fruit), I put this in the must the day before pitching the yeast and it helps with clearing by breaking down the pectin in the fruit.

Increases clarity Review by Dan

(Posted on 2/10/14)

Product Rating:

Any time I use fruit in wine or mead or cider i add some pectic enzyme before pitching the yeast. I let it sit an hour or two and this helps make the final product more clear and reduces haze. I'm hoping this keeps it tasting better longer as well.

Hard Cider Review by Bolars

(Posted on 12/15/13)

Product Rating:

I added it an hour before pitching the yeast and adding sugar. It helped as the Cider was initially less cloudy than without adding it.

Breaks fruit down Review by Redmond

(Posted on 10/24/13)

Product Rating:

I get much clearer wine now that I'm using the pectic enzyme. Much less haze.

off label use Review by BigT

(Posted on 9/17/13)

Product Rating:

I had a batch of local peaches fermenting in a five gallon carboy and it would not clear. After 7 months and three more rackings, it looked almost identical to the way it looked when I first put it into the secondary. I searched the internet and could find no help. An "old timer" suggested re-treating with pectic enzymes. Figuring that I did not have any other choice, I did. Two days later it was crystal clear with no noticeable affect on the taste.

Works well in the kitchen Review by Adam

(Posted on 8/4/13)

Product Rating:

I've never used this to make wine but I've used it about ten times when making preserves. This stuff works great when making jams or jellies!

Must have for ciders Review by GriFF

(Posted on 7/27/13)

Product Rating:

Have used in my meads and ciders. Works very well at clearing the haze from the final product. Great stuff.

Fruit wine makers should use this Review by Drew

(Posted on 7/23/13)

Product Rating:

This has a big impact on the clarity of my fruit wines. Gone are the days of hazy wine. Using this, then Gelatin, i get clear wine.

Must have Review by Spence

(Posted on 7/20/13)

Product Rating:

Works by breaking down pectins, pretty useful little enzyme. Before using this I froze fruit to break down the cell wall. As for tannins I use egg whites to cut down on those.

Makes fruit goop Review by Rin

(Posted on 6/29/13)

Product Rating:

Add this to your primary fermentation along with the fruit and within two weeks you will have a layer of fruit goop at the bottom of your fermenter (a good thing). Better out of your bottles than in your wine glass. Bottom line: does what it says it does. works like a charm.

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Pectic Enzyme (powder)

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