Pectic Enzyme: 1 oz.

Pectic Enzyme physically destroys pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. Add 1/2 teaspoon per gallon of must before the start of fermentation.