Description
Uses: Pectic Enzyme (AKA Ultrazyme 100, Pectinase) cleaves pectin (long chain protein molecules) into smaller fragments to remove “pectic haze” or cloudiness. Can also be used when making fruit wines, both to increase juice yield and help the wine clear properly.
Directions: Use 3.5 g per 23 L (about 0.7 g per imperial gallon). Dissolve in a small amount of cold water and stir into must, juice, or wine. 5 mL (one teaspoon) = approximately 2.8 grams.
Storage: Store in a dry location at room temperature.
