Pectic Enzyme Powder – 1oz Pouch by LD Carlson

$3.00

Here’s ONE OUNCE of Pectic Enzyme powder packaged for resale by LD Carlson.  Sometimes called Pectin Enzyme or Pectolase, this formula contains Pectinase in a Maltodextrine carrier.  Used to treat wine must during the crush and after fermentation.  A little bit goes a long way, add 1/2 tsp per gallon of fruit wine before start of fermentation.  If your fruit has been cooked, add 2 tsp per gallon. Pectic Enzyme physically breaks up pectins, the fleshy chains of cells found in most fruit.  Adding it to a wine must with the crush will help break down the pulp, making pressing more efficient.  Adding it after fermenation will help to clear out any pectin haze.  Product of USA.

35 in stock

SKU: 888690063822 Category:

Description

  • Pectic Enzyme 1 oz resealable pouch with a tamper evident seal to ensure quality and freshness
  • Add to must during the crush to break down pulp and aid in the extraction of tannin 
  • Works well after fermentation to abate pectin haze in wines and cider
  • Add to red grape must to enhance extraction of tannins
  •  Use 1/2 teaspoon per gallon

Pectin in jelly is a good thing, but bad in your wine!  What this stuff does is break up the long pectin chains that cause cloudy wine.  Reduces “Pectin Haze” leaving you with a brilliant, clear wine.  Useful in both grape and fruit wines.  A “must” for Country Wines!

Pectic enzyme also breaks down cell walls in fruit increasing juice yield and flavor in wine.  Aids color extraction from the fruit skins.  It is only effective at color extraction if added while still in maceration (on the skins).  Makes crushing or pressing more efficient and improves yields. Improves polyphenol extraction, color intensity, stability, and clarity.  Do not use with bentonite, results will not be as good.  You can add the finings later on if it turns out you need them.

UPC 888690063822

Additional information

Weight 2 oz
Dimensions 4 × 2 × 2 in
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