Product Overview
Pectic Enzyme - 1 oz
Used to reduce the hazing effect of pectin's when using real fruit in your beer, wines, or meads.Â
Directions: Mix 1/2 teaspoon per gallon of product before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.
