Use 1/2 teaspoon per gallon. Add to must to break down pulp and aid in the extraction of tannin. Also, abate pectin haze in wines and cider. Product of U.S.
Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to the wine must breads down the pulp, making pressing more efficient. Adding it to ed grape must aid in the extraction of tannin from the skins.