Pectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product. To use, mix 2 tsp with cold water and add to 5 – 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.
