Pectic Enzyme (1 oz)

$6.00 exc. GST

Description

Used to reduce the hazing effect of pectin’s when using real fruit in your beer, wines, or meads.
Mix 2 tsp with cold water and add to 5 – 6 gallon of product.
Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.

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