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Pectic Enzyme


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Dissolves pectin (long chain protein molecules) that may leave wines cloudy. Can also be used when making fruit wines, both to increase juice yield and help the wine clear properly. Use 3.5 g per 23 litres (about 0.7 g per Imperial gallon). Dissolve in a small amount of cold water and stir into must, juice, or wine. 5 ml (one teaspoon) = approximately 2.8 g.


20 g, 45 g, 80 g, 250 g, 1 kg