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Pectic Enzyme (1 oz)
AD350
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Description

Used to reduce the hazing effect of pectin's when using real fruit in your beer, wines, or meads. Mix 2 tsp with cold water and add to 5 - 6 gallon of must before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.

Item # AD350
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.06LBS
Community Q&A

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recipe called for it
E. S on Jul 3, 2018
Making plum wine
Dan H on Jun 26, 2018
recipe called for it
E. S on Jul 3, 2018
Brewing a fruit lambic and need pectinase.
Matthew Holderfield on Jun 26, 2018
Making plum wine
Dan H on Jun 26, 2018
needed for wine making
Shawn L on Mar 16, 2018
used it before
TOM R on Feb 13, 2018
To reduce haze and harsh using whole fruit in beer
Carolina C on Feb 13, 2018
Fruit beer
Lindsey N on Jan 31, 2018
To be used in a pineapple wine I’m making.
James P on Jan 15, 2018
Brewing a fruit lambic and need pectinase.
Matthew Holderfield on Jun 26, 2018
needed for wine making
Shawn L on Mar 16, 2018
Reviews

4.8 / 5.0
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Seemed to work Great!
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.
May 21, 2015
For clear fruit beers
Used to get a clear strawberry basil blonde ale. Worked well
May 5, 2015
Great for cider
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
May 6, 2013
A must have for fruit wines...
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!
May 5, 2013