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Pectic Enzyme - 1 oz
AD350
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Description

When you make a specialty beer with fruit, you want it to look brilliant as well as taste amazing. This Pectic Enzyme will take the haze out of your brew and keep it looking clear.
 
Pectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product. 
 
To use, mix 2 tsp of pectic enzyme with cold water and add to 5 - 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.
Item # AD350
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.06LBS
Community Q&A

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Why did you choose this?
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fruit wines need this
Linda M on Aug 13, 2018
recipe called for it
E. S on Jul 3, 2018
fruit wines need this
Linda M on Aug 13, 2018
blueberry wine
John O on Jul 31, 2018
recipe called for it
E. S on Jul 3, 2018
Brewing a fruit lambic and need pectinase.
Matthew Holderfield on Jun 26, 2018
Making plum wine
Dan H on Jun 26, 2018
needed for wine making
Shawn L on Mar 16, 2018
used it before
TOM R on Feb 13, 2018
To reduce haze and harsh using whole fruit in beer
Carolina C on Feb 13, 2018
Fruit beer
Lindsey N on Jan 31, 2018
To be used in a pineapple wine I’m making.
James P on Jan 15, 2018
blueberry wine
John O on Jul 31, 2018
Brewing a fruit lambic and need pectinase.
Matthew Holderfield on Jun 26, 2018
Reviews

4.6 / 5.0
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Loosen up the fruit
Works well keeping the pectin from forming. Highly recommended. Liquid form works great too and is easier to use.
August 6, 2018
Purchased
3 weeks ago
Seemed to work Great!
Made a holiday Imperial IPA with dried apricots and I could see the pectin gelatenize a thick layer in the carboy. I added it directly to the still fermenting jelly. It seemed to do the trick and I had a beautiful (Not Hazy) beer after a couple weeks.
May 21, 2015
For clear fruit beers
Used to get a clear strawberry basil blonde ale. Worked well
May 5, 2015
Great for cider
The enzyme reduces pectin's hazing effect in wine/cider which leaves you with a brilliant, clear wine when fermented properly.

Recommended add it at around 113* F
May 6, 2013
A must have for fruit wines...
I make strawberry wine and without this enzyme you'll have a haze that just won't drop out. It reduces the pectins in the fruit so they don't show up in the finished product. If you add fruit to your beers, you'll want this too. Just "pre-process" the fruit in a seperate container with pectic enzyme for 24 hours and then add to the fermentor. It'll help prevent a haze in your beer ... Cheers!
May 5, 2013