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Pectic Enzyme - 1 oz

Used to reduce the hazing effect of pectin's when using real fruit in your beer, wines, or meads.
Mix 2 tsp with cold water and add to 5 - 6 gallon of product.
Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.

Collections: Dry Additive




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