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Pectic Enzyme 1 oz


Pectic Enzyme is used to reduce the hazing effect of pectin's when using real fruit in your beer, wines, ciders or meads.  Add to fermentation with the yeast.

Add at a rate of .4 grams per gallon, simply mix 2 tsp with cold water and add to 5 - 6 gallon of product, or measure 2.3 g per 23 Liters.  
Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.


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