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Pectic Enzyme - Doc's Cellar

Pectic Enzyme

Doc's Cellar

  • $3.00


Used to reduce the hazing effect of pectins when making fruit wines or using real fruit in beers or meads. Mix 2 tsp of enzyme powder with cold water and add to 5-6 gallon of must before the start of fermentation. Enzymes denature above approximately 150F.

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