{"product_id":"cellarscience-pectic-enzyme-powder-1-lb","title":"CellarScience Pectic Enzyme Powder - 1 lb","description":"\u003cp\u003eCellarScience 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.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eReduces hazing from pectin in fruit wines, beers, and meads\u003c\/li\u003e\n\u003cli\u003e1 lb (454 g) quantity per package\u003c\/li\u003e\n\u003cli\u003eMix 2 tsp with cold water and add to 5–6 gallons of must before fermentation begins\u003c\/li\u003e\n\u003cli\u003eEnzymes denature above approximately 150°F\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003c\/h2\u003e\u003cp\u003eMix 2 tsp of enzyme powder with cold water and add to 5–6 gallons of must before the start of fermentation.\u003c\/p\u003e\n\u003ch2\u003eWho Is It For\u003c\/h2\u003e\u003cp\u003eThis product is ideal for home brewers and winemakers who work with fruit-based recipes and want to achieve clear, bright beverages without pectin haze.\u003c\/p\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003eCellarScience\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003ePowder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e1 lb (454 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eHow much pectic enzyme do I need per batch?\u003c\/h3\u003e\u003cp\u003eMix 2 tsp of enzyme powder with cold water and add to 5–6 gallons of must before fermentation begins.\u003c\/p\u003e\u003ch3\u003eAt what temperature does this enzyme stop working?\u003c\/h3\u003e\u003cp\u003eEnzymes denature above approximately 150°F, so avoid heating your batch above this temperature.\u003c\/p\u003e\u003ch3\u003eWhat is this enzyme used for?\u003c\/h3\u003e\u003cp\u003eIt reduces the hazing effect caused by pectin when making fruit wines, beers, or meads with real fruit.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How much pectic enzyme do I need per batch?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mix 2 tsp of enzyme powder with cold water and add to 5–6 gallons of must before fermentation begins.\"}}, {\"@type\": \"Question\", \"name\": \"At what temperature does this enzyme stop working?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Enzymes denature above approximately 150°F, so avoid heating your batch above this temperature.\"}}, {\"@type\": \"Question\", \"name\": \"What is this enzyme used for?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It reduces the hazing effect caused by pectin when making fruit wines, beers, or meads with real fruit.\"}}]}\u003c\/script\u003e","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":67642251018494,"sku":"P-047434","price":66.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0832\/3652\/0190\/files\/51mpWEGhPRL.jpg?v=1790892325","url":"https:\/\/vitaminnorth.com\/products\/cellarscience-pectic-enzyme-powder-1-lb","provider":"VitaminNorth","version":"1.0","type":"link"}