This is a must when you add fruit.

Pectin Enzymes (2-1oz) arrived in good time but had the letter carrier quite concerned as the box was roughed up and there was a white powdery substance coming out. Turns out, all was good except that the bag seal on one of the bags was angled and missed an area on one side, allowing some to leak. Just thot you might want to know. Aloha, Diki

Pectic Enzyme - Bought this as it was recommended to me as I am looking to start making some Meads with lots of fruit.

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.

Great product I always use it when making wine.

Works as expected! And quickly thanks

Works as expected! And quickly thanks

Works well keeping the pectin from forming. Highly recommended. Liquid form works great too and is easier to use.

Works well keeping the pectin from forming. Highly recommended. Liquid form works great too and is easier to use.

Product was delivered quickly and performed as presented. Great price and great service as always!

Product was delivered quickly and performed as presented. Great price and great service, as always!

the ingreidents you sell are of the highest quality including the pectic enzyme it does what its supposed to do.

the ingreidents you sell are of the highest quality including the pectic enzyme it does what its supposed to do.

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.

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.

Used to get a clear strawberry basil blonde ale. Worked well

Used to get a clear strawberry basil blonde ale. Worked well

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

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

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!

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!