Pectic Enzymes

[jeskremer]

When to add
Fruit/berry musts - 8-10 hours after adding sulfates to achieve the full benefit

Form
Powder or concentrated liquid (short shelf life)

Dosage
According to the recipe

Contraindications
Do not add to musts above 75 degrees. This will kill it! Works best in cooler temperatures.

Purpose
1. Breaks down the natural pectin in most fruit

2. Breaks down the pulp/skin cell walls to release tannins, acids, aromas, and flavors