Pectic Enzyme (powder)

Use this every time i make wine. Gets the job done and help clear it. I like my wife to look purdy

Breaks fruit down very well, makes the pressing 10 times easier. Just be cautious you don't over-press the fruit as extra tannins will add some rough flavors and smells to your must and you will have to really work to get them back out...

This stuff just plain works. I use it every time I make wine.

I use this all the time, it helps make my wine clearer because it eliminates the pectin haze. Just don't overdo it. The first time I used it, I forgot not to use it with Bentonite and it didn't work.

The enzyme breaks fruit down very well, and it make it easier to press. Also eliminates thr haze. And don't use with Bentonite.

Makes the wine clear. Necessary in fruit wine making. select the larger size and avoid ordering as often. Clean up the haze and present excellent wine to others with this Pectic Enzyme.

I use this whenever I make fruit wines. It does a great job reducing haze.

I purchased this pectic enzyme for use in a strawberry ale rather than a wine but I was very happy with the results. I added it to the carboy during secondary fermentation and my beer came out quite clear.

This product reduces the chill haze that is generated by pectins that is found in fruit. I guess you can use it in wine but I use it in fruit beers. This product greatly reduces the haziness that appears in beers that have fruit in them. I would definitely suggest using this if you are planning to make a beer with fruit in it.