Pectic Enzyme 1 oz


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.

Pectic enzyme use is recommended for any wine fermentation.

We also sell pectic enzyme in 1 lb containers.

Other commonly used wine additives include acid blendwine tanninyeast nutrient, and campden tablets.