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.