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What it does :
Pectic enzyme is used to extract color from fruit and clear pectic haze. Consider for use with fruit-flavored beers.
What it is:
This is an enzyme that helps break down the pectin molecule present in fruit that forms the pulp. It is available in powder and liquid form.
How it works:
Pectic enzyme is used in beer and wine-making to prevent the chill haze caused by the pectin carbohydrate molecules.
The enzyme acts to break down the pectin molecules, thereby preventing the haze these particles can cause.
For powder, add 2.5 teaspoons per 5 gallons. For liquid, follows instructions regarding drops per gallon.
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