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Pectic Enzyme

Pectic Enzyme

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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.
 
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Why did you choose this?
MoreFlavor Store
For cider.
Dominic Q on Oct 28, 2019
Recommeded by Home winemaking Channel
James P on Sep 9, 2019
For cider.
Dominic Q on Oct 28, 2019
Cider and wine making
Geovanne T on Sep 30, 2019
Recommeded by Home winemaking Channel
James P on Sep 9, 2019
Wine from home grown grapes
Bob Sugermeyer on Sep 3, 2019
chest day
Stephen P on Aug 28, 2019
Ran out of it.
Susan Hatton on Jun 24, 2019
Make my cider clear
Nancy M on May 10, 2019
Fruit additions
Ryan H on Apr 13, 2019
recommended
Bobby on Mar 19, 2019
Fining before fermentation
Dan L on Dec 18, 2018
Cider and wine making
Geovanne T on Sep 30, 2019
Wine from home grown grapes
Bob Sugermeyer on Sep 3, 2019
Reviews

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Effective product that works as advertised
Definitely works. I’ve done trials this vintage with and without pectic enzymes and the must with enzymes breaks down better. Better color extraction, easier press. Just need to remember not to add bentonite when using.
September 29, 2019
Purchased
2 months ago
Great product I always use it when making wine.
March 5, 2019
Purchased
9 months ago