DetailsPectic 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.
- Details & Instructions
Gravity Level Medium
5.0 / 5.022 Reviewsoff label useI 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.September 17, 2013Works fineThe enzyme breaks fruit down very well, and it make it easier to press. Also eliminates thr haze. And don't use with Bentonite.February 16, 2013Clear as DayMakes 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.March 7, 2013needed for fruit wine makingI use this whenever I make fruit wines. It does a great job reducing haze.March 9, 2013Very HappyI 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.April 16, 2013Great for clear fruit beer.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.June 11, 2013Makes fruit goopAdd 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.June 29, 2013Must haveWorks 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.July 20, 2013Fruit wine makers should use thisThis 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._x000D_July 23, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 3 answersIs there any harm in adding too much pectic enzyme?BEST ANSWER: For the most part, no. If adding too much to a red wine with skins, you could extract too much tannin which could harm the flavor.This product hardened in its container. Any way to prevent hardening?BEST ANSWER: The best way to prevent hardening is to keep it in a dry place. Other than that, shaking it up a little every few months wouldn't hurt.Does that mean when using Bentonite not to use Pectin Enzyme or can you use both during fermentation?Pectic Enzyme (powder)