Here's a one ounce of Pectic Enzyme powder packaged for resale by BrewCraft USA. Sometimes called Pectin Enzyme or Pectolase, this formula contains Pectinase in a Maltodextrine carrier. Used to treat wine must prior to fermentation. A little bit goes a long way, add 1/2 tsp per gallon of fruit wine before start of fermentation. If your fruit has been cooked, add 2 tsp per gallon. Product of USA.
Pectin in jelly is a good thing, but bad in your wine! What this stuff does is break up the long pectin chains that cause cloudy wine. Reduces "Pectin Haze" leaving you with a brilliant, clear wine. Useful in both grape and fruit wines, but a total "must" for Country Wines!
Pectic enzyme also breaks down cell walls in fruit increasing juice yield and flavor in wine. Aids color extraction from the fruit skins. It is only effective at color extraction if added while still in maceration (on the skins). Makes crushing or pressing more efficient and improves yields. Improves polyphenol extraction, color intensity, stability, and clarity. Do not use with bentonite, results will not be as good. You can add the finings later on if it turns out you need them.
An excellent Juice Extraction Agent - Breaks up Pectin chains so the wine will clear.
- Helps wines to clear by breaking up pectin chains that cloud wine
- Increases juice yield and flavor in wine
- Pectinase in a Maltodextrine carrier
- Reduces "Pectin Haze" leaving you with a brilliant, clear wine
- Pectin in jelly is a good thing, but bad in your wine!
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