ABOUT THIS PRODUCT: (ENZ110) Pectic Enzyme is recommended for all fresh fruit wines. Add it to the juice prior to fermentation to enhance the clarification process. Destroys haze-causing pectin cells that can leave a wine with a permanent milky appearance known as a "pectin haze". Also add Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and during pressing. All fruits have pectin. It`s the milky gel that holds a fruit`s fiber together, trapping the fruit`s character within. This is why we recommend using Pectic Enzyme any time you are dealing with fresh fruits. It allows the character of the fruit to be extracted into the wine. Comes in liquid form. Comes with complete directions.

DIRECTIONS: Use 1/8 teaspoon of Pectic Enzyme for every gallon of juice/pulp at the beginning of fermentation. Twice the amount may be needed if it is added later in the fermentation process.

EACH 1 OUNCE BOTTLE: is sufficient for treating 45 gallons of wine.

INGREDIENTS: Pectinase (CAS 9032-75-1), sorbitol (CAS 98201-93-5), glycerine (CAS 8013-25-0) and sodium benzoate (CAS 65-85-0).