Winemakers, are you using pectic enzyme in your fruit wines? You should be! Even though it's an elective additive, we do recommend that you use it at the start of your wine fermentation. It not only helps your wine appear clear and bright and prevent haze, it also helps break down the fruit pulp, extract more tannins from the skins, and increase juice yield! Use 1/2 tsp. of pectic enzyme per gallon of must at the very beginning of your fermentation, and watch your fruit produce a nice yield of clear, beautiful wine!