Pectic Enzyme can be added to grapes, apples and other pectin heavy fruit prior to crushing. This will help break down the pulp, making your fruit pressing process more efficient and increase your juice yield. Pectic enzyme also aids in the prevention of haze in wines by removing excessive pectin and assists in the extraction of tannin from grape skins in the production of red wines. Add 1/2 teaspoon per gallon of must before start of fermentation.
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