Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient. Pectic enzyme breaks down the pectins 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. A 1/2 oz. bottle of liquid will treat twelve 5 gallon batches.
There was some confusion on my part as how much to add but then there is also the question of how i recieved it the instructions were to refrigerate right away however package was warm and all evidence of cold pack was gone now i put in fridg right away and 2 days later started the whole process not sure of results just yet its ok by some others go uggg so 50 50 i guesss but help and querys from you all have really helped go team good work maybe work on package of perishables
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Bobby W.
First time making wine
This is the first time I have made wine. Made a satsuma wine and th recipe called for pectin enzyme. I used it according to teh recipe and instructions on the bottle. I guess it worked, but wine is still fermenting so Im not reall ysure
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John R.
Liquid Pectic Enzyme
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Terri B.
Don't know yet
Please be patient. I had so much rhubarb this year, I decided to do another batch of wine. Checked my supplies and ordered refills. I have been so busy with every thing else out of the garden, that the rhubarb is still in the freezer. I Doubt I will get to it before next year. Thanks
