Specializing in fermented food craft supplies since 1996Pectic Enzyme
Item 2154
An enzyme that destroys pectin, the substance in some fruits that causes them to gel when the wine is chilled making the wine hazy. Add 1/2 tsp per gallon of juice or 1/10 tsp per pound of fruit one hour before start of fermentation.
| 2154 | Pectic Enzyme | $2.801 oz | |
|---|---|---|---|
| 2155 | Pectic Enzyme | $8.651 lb |
Contains: pectinase, maltodextrin and/or dextrose monohydrate
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