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Dry Pectic Enzyme, 28 gram/1oz

Dry Pectic Enzyme, 28 gram/1oz

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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.