Dry Pectic Enzyme, 28 Gram/1 oz.
Recommended in all fruit wines and red wines where added extraction of tannin from the skins is favored. By breaking down the pectin found in fruits, you improve extraction of flavors and increase overall yield. Pectic enzyme also removes the effects of pectin's chill haze leaving wine remarkably clear.
Typical usage rate is 1/2 tsp per gallon.