Pectic Enzyme 1 oz. (Dry)
| Article number: | 0823 |
| Quantity: | 3 |
2 tsp per 5gal
Used to reduce the hazing effect of pectin's when using real fruit in your beer, wines, or meads.
Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.
