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