Pectic Enzyme - 1 oz
Pectic enzyme breaks down the cell wall of fruits, increasing the juice yield and allowing the yeast to eat the sugars. It also works as a clarifier, preventing pectin haze caused by residual pectins in the wine.
Add 1/2 TSP/US gallon of juice, or 1/10 TSP/LB of fruit, One hour before the start of fermentation.

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