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Pectic Enzyme (powder)

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Pectic Enzyme (powder)

SKU: 8349x

Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient.

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$3.49

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$3.49
Description

Details

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.
Details & Instructions

Additional Information

Gravity Level Medium

Reviews
5.0 / 5.0
24 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
23
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Works great
December 6, 2018
Purchased
6 months ago
BSG Pectic Enzyme
Like using this pectic enzyme since it dissolves nicely. I add this to the cooled must before the final ingredient (yeast) is added.
December 1, 2018
Purchased
3 months ago
Pectin Enzyme powder
Great product, fast shipping.
July 29, 2016
Really nice product
Was 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
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December 22, 2015
use for melomels
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.
April 1, 2014
Increases clarity
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.
February 10, 2014
Hard Cider
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.
December 15, 2013
Breaks fruit down
I get much clearer wine now that I'm using the pectic enzyme. Much less haze._x000D_
October 24, 2013
off label use
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.
September 17, 2013
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