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.
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
J
J.v.
Liquid Pectic Enzyme
S
S.P.
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