Improve clarity, flavor extraction, and fermentation performance with Pectic Enzyme, a natural enzyme blend used in fruit wines, meads, and hard ciders to break down pectin. By reducing pectin haze and increasing juice yield, it helps produce clearer, brighter beverages while enhancing tannin and aroma extraction from fruit skins.

Pectic Enzyme works by breaking down the structural pectins found in fresh fruit and juice, preventing haze formation during fermentation and aging. This makes it especially valuable in apple-based ciders, berry wines, and melomels, where naturally high pectin levels can cause persistent cloudiness and reduced flavor release.

Available in 4 oz and 1 Lb packages. 4 oz provides enough enzyme for multiple small batches, with a typical usage rate of ½ to 1 teaspoon per gallon. It is most effective when added before fermentation, allowing the enzyme to act before alcohol formation slows its activity.

Widely used by home winemakers and cidermakers, Pectic Enzyme offers a reliable way to achieve improved clarity, better color extraction, and enhanced fruit character across a range of fermentation styles.