Dry Pectic Enzyme, 28 gram/1oz
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 must before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) thus if you are doing any heating of your product add them after the product has cooled.