Unlock more juice, better clarity, and bolder flavour with Pectic Enzyme, an essential additive when fermenting with grapes, berries, or other fresh fruit. This powerful enzyme breaks down the natural pectin in fruit, helping release more juice and reducing the hazy appearance often caused by suspended pectin.

Commonly used in wine, cider, beer, and mead, Pectic Enzyme improves pressing efficiency and results in a clearer, brighter final product. It’s especially important for fruit wine makers and u-brew enthusiasts using whole or crushed fruit.

Usage Instructions:

• Mix with cold water before adding to must

• Dosage: 3/4 tbsp per gallon of crushed fruit or juice

• Enzyme is heat-sensitive: only add after product has cooled below 150°F (65°C)

This ingredient is a must-have for anyone making wine from real fruit—not just kits.