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. 

1/2 tsp per 5 liters

25g package