CellarScience Pectic Enzyme Powder - 1 lb
CellarScience Pectic Enzyme Powder - 1 lb
Product details
CellarScience pectic enzyme is a brewing and winemaking ingredient designed to reduce the hazing effect caused by pectin when making fruit wines or using real fruit in beers and meads. This powder form makes it easy to measure and mix into your fermentation batches.
Key Features
- Reduces hazing from pectin in fruit wines, beers, and meads
- 1 lb (454 g) quantity per package
- Mix 2 tsp with cold water and add to 5–6 gallons of must before fermentation begins
- Enzymes denature above approximately 150°F
How to Use
Mix 2 tsp of enzyme powder with cold water and add to 5–6 gallons of must before the start of fermentation.
Who Is It For
This product is ideal for home brewers and winemakers who work with fruit-based recipes and want to achieve clear, bright beverages without pectin haze.
Product Details
| Brand | CellarScience |
|---|---|
| Form | Powder |
| Size | 1 lb (454 g) |
Frequently asked questions
How much pectic enzyme do I need per batch?
Mix 2 tsp of enzyme powder with cold water and add to 5–6 gallons of must before fermentation begins.
At what temperature does this enzyme stop working?
Enzymes denature above approximately 150°F, so avoid heating your batch above this temperature.
What is this enzyme used for?
It reduces the hazing effect caused by pectin when making fruit wines, beers, or meads with real fruit.