{"product_id":"pousutong-pectic-enzyme-powder-1-oz","title":"Pousutong Pectic Enzyme Powder - 1 oz","description":"\u003cp\u003ePousutong Pectic Enzyme (1 oz) by Pousutong.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBreaks down fruit and reduces pectin haze in fermented beverages\u003c\/li\u003e\n\u003cli\u003eMix 2 tsp (or 1\/2 oz per 5 gallons) with cold water before fermentation starts\u003c\/li\u003e\n\u003cli\u003eSuitable for fruit wines, fruit beers, and meads\u003c\/li\u003e\n\u003cli\u003eStore in cool conditions; enzymes 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 (or 1\/2 oz per 5 gallons) with cold water and add to 5–6 gallons of must before fermentation begins. Store in a cool location.\u003c\/p\u003e\n\u003ch2\u003eWho Is It For\u003c\/h2\u003e\u003cp\u003eThis enzyme is ideal for home brewers and winemakers who want to clarify fruit-based fermented beverages and reduce unwanted haze from pectin.\u003c\/p\u003e\n\u003ch2\u003eProduct Details\u003c\/h2\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eBrand\u003c\/th\u003e\n\u003ctd\u003ePousutong\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 oz\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\u003ch3\u003eHow much enzyme do I need per batch?\u003c\/h3\u003e\u003cp\u003eUse 2 tsp of enzyme powder, or 1\/2 oz per 5 gallons of must.\u003c\/p\u003e\u003ch3\u003eWhen should I add the enzyme?\u003c\/h3\u003e\u003cp\u003eMix the enzyme with cold water and add it to your must before fermentation starts.\u003c\/p\u003e\u003ch3\u003eHow should I store this enzyme?\u003c\/h3\u003e\u003cp\u003eStore in a cool location. Enzymes will denature if exposed to temperatures above approximately 150°F.\u003c\/p\u003e\u003ch3\u003eWhat does pectic enzyme do?\u003c\/h3\u003e\u003cp\u003eIt breaks down fruit solids and reduces the hazing effect caused by pectin in fruit wines, beers, and meads.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How much enzyme do I need per batch?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Use 2 tsp of enzyme powder, or 1\/2 oz per 5 gallons of must.\"}}, {\"@type\": \"Question\", \"name\": \"When should I add the enzyme?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mix the enzyme with cold water and add it to your must before fermentation starts.\"}}, {\"@type\": \"Question\", \"name\": \"How should I store this enzyme?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Store in a cool location. Enzymes will denature if exposed to temperatures above approximately 150°F.\"}}, {\"@type\": \"Question\", \"name\": \"What does pectic enzyme do?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It breaks down fruit solids and reduces the hazing effect caused by pectin in fruit wines, beers, and meads.\"}}]}\u003c\/script\u003e","brand":"Pousutong","offers":[{"title":"Default Title","offer_id":67642250854654,"sku":"P-047431","price":41.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0832\/3652\/0190\/files\/31p-3GlNhBL.jpg?v=1790892324","url":"https:\/\/vitaminnorth.com\/products\/pousutong-pectic-enzyme-powder-1-oz","provider":"VitaminNorth","version":"1.0","type":"link"}