Pectic Enzyme (powder) - 1 lb.

Great product! Great price!

This is the first time that I have used Pectin powder, it's been great getting the pith off of the inside of my orangesGreat product highly recommended product

Got my prescription lenses put in. Amazing.

Excellent in helping to reduce pectic haze in various fermentations. We use in mead, wine and cider with great results.

Packaging is different than depicted and includes a reusable zip-up bag, which was a pleasant surprise. This product removed pectin haze from my berry flavored wines with ease, allowing for a cleared, more-appealing final product. I recommend this for anyone using fruits in their brewing to clear pectin protein. Add 1/2 tsp per gallon during primary fermentation for the beat results.

My micro professor mentioned that you're not going to get very much juice out of pressed apples without pectinase enzymes to break down the plant matter. After running 4.5 gallons of cran-apples though the juicer & using this in the pulp, & straining, I was left only ~1 gallon of solids to dispose of. I'm very satisfied with that efficiency, given the traditional wisdom that you always need more apples than you think (given, I probably would have been better off with 1/3 more apples in the first place). I was surprised by how thin the must got throughout the process, and as this & the yeast continue to do their thing, I fully expect the resultant product to be easily stainable and have a nice, drinkable viscosity.One thing to note, you're going to want to add more of this to an apple slurry than you would a thin store-bought juice. The concentration of pectin is far higher. The advice on the bag is assuming you're adding it to clear a cloudy drink. I ended up using a few teaspoons of the stuff. I'm not aware of any reason why going a little overboard would be a problem.

If you are making wine/beer that includes fruit, and use a boiling process either in general production or to extract flavors (as opposed to cold pressing), this will be perfect for you to clear up your brew. Since I don't own a press, most of my wines have flavors extracted from boiling chopped fruit/vegetable pieces in water. As a result, most of my brews get foggy, and this product is necessary to get the pectins to clump up and fall to the bottom.From all the fruits/vegies I have boiled to make wine out of (apples, crabapples, pears, gooseberries, muscadines, zucchini and jalapenos), the only wine I DIDNT need to use this product on was for Banana wine, which looks super cloudy at first but naturally just collects at the bottom producing a clear amber color.

Worked wonderful for taking off the membrane of mandarin oranges for canning