Pectic Enzyme 1 lb

Use 1/2 tsp. of pectic enzyme per gallon of must at the very beginning to help break down the pulp, extract more tannins from the skins, and remove a fruit haze from your wine.

We recommend using pectic enzyme for any wine fermentation.

We also sell pectic enzyme in 1 oz containers.

Other commonly used wine additives include acid blend, wine tannin, yeast nutrient, and campden tablets.