Pectic Enzyme 1oz
$2.99
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Used to break down fruit and reduce the hazing effect of pectins when making fruit wines, fruit beers, or meads. Mix 2 tsp of enzyme powder (or 1/2 oz per 5 gallons) with cold water and add to 5-6 gallon of must before the start of fermentation. Store cool, enzymes denature above approximately 150F.
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