Clarity and Stability: Fermentaholics Pectic Enzyme is essential for winemakers and brewers, designed to break down pectin in fruits and vegetables, significantly improving the clarity and stability of wine, beer, and cider.
Versatile Usage: for use at the beginning of winemaking or brewing processes, this enzyme can also be added during or after fermentation, offering flexibility to achieve the desired outcome.
Winemaking: Aids in the extraction of tannin from grape skins in red wine production and makes pressing more efficient by breaking down the pulp of most fruits.
Clarification: Reduces pectin haze, ensuring your wine or cider remains brilliantly clear when fermented correctly, with a recommended dosage of 1/2 teaspoon per gallon of must.
