Pectic Enzyme, 1 oz
Pectic Enzyme, 1 oz

Pectic Enzyme, 1 oz

Pectic Enzyme, 1 oz
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Pectic Enzymes - used to reduce hazing from pectins when using real fruit (and some juices) in your beer, wine or mead.  Use 2 teaspoons with cold water and add to 5 - 6 gallons of product.

Enzymes denature above 150F (approximately), so if you are doing any heating of your product, add the enzymes after the product has cooled.