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Increases juice yield. Destroys haze-causing pectin cells.
Add Pectic Enzyme to crushed fruit to increase the extraction of body and color from the pulp during the primary fermentation and during pressing.
All fruits have pectin. It`s the milky gel that holds a fruit`s fiber together.
Refrigerate after opening.
0.075 mL – 0.175 ml per lb. of fruit
0.375 mL – 0.875 mL/5 gallon batch