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 / 5.024 ReviewsDecember 6, 2018Purchased
8 months agoBSG Pectic EnzymeLike using this pectic enzyme since it dissolves nicely. I add this to the cooled must before the final ingredient (yeast) is added.December 1, 2018Purchased
4 months agoPectin Enzyme powderGreat product, fast shipping.July 29, 2016Really nice productWas recommended by a friend and I'm very happy with the results. Usually I just let brew clear on their own but this really made a difference!January 27, 2016--------------------------------------------------------------------------------------------------December 22, 2015use for melomelsI 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.April 1, 2014Increases clarityAny 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.February 10, 2014Hard CiderI added it an hour before pitching the yeast and adding sugar. It helped as the Cider was initially less cloudy than without adding it.December 15, 2013Breaks fruit downI get much clearer wine now that I'm using the pectic enzyme. Much less haze._x000D_October 24, 2013off 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, 2013
- Customer Q&A
Browse 5 questions Browse 5 questions and 9 answersDoes that mean when using Bentonite not to use Pectin Enzyme or can you use both during fermentation?Pectic Enzyme (powder)BEST ANSWER: You can use both bentonite and pectic enzyme when brewing. I would recommend when using bentonite to add it right away before primary fermentation as this helps to clear wine and ciders. Pectic enzyme is useful for reducing pectin in fruit beers wines and ciders. Pectin that naturally occurs in fruit can cause cloudiness and a haze so using pectin enzyme will help to eliminate this. I personally would use both when making anything with fruit in it.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.when can you add pectic enzyme ?BEST ANSWER: You add this at the start of fermentation. That is if you are using fruit as a base
to start the wine. It also helps clear the wine, but should not be used as just a
clarifier after the wine has worked it way to the end.What is the shelf life of this product in the refrigerator?BEST ANSWER: Hello!
It will start to degrade after a year.Is 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.