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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 blendwine tanninyeast nutrient, and campden tablets.