Pectic Enzyme

Fruits are made of a cellular structure to hold their juice.  Pectic enzyme is used when wine is being made, thus breaking down the pectins (cells), releasing the juice and full flavor of your fruit.

If there is not enough enzyme, not only will you not realize the full flavor of your wine but, the pectins will also cause your wine to be cloudy or hazy, creating what we call a pectin haze.

Most fruit recipes will call for the use of pectic enzyme if it is a fruit that is high in pectins.   Some of these fruits are apples, peaches, cherries, strawberries. Be sure to follow your directions, usually 1/2 tsp per gallon of wine.  Dissolve the powder in cool water and add to your must.  The wine must should be around 75 degrees for this to be effective.

If you have already cleared your wine and are ready to bottle it and it seems hazy, test it for pectins.   To do this, take a 1/2 tsp of wine and add 2 tsp of denatured alcohol.   Shake it and let is stand for a couple of hours.  If a sold forms, then the wine contains pectins. Discard the sample.

If you will be treating the wine again for pectins, you will probably need to filter it after it has cleared.

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You can either make your wine from fresh fruit or use a fruit concentrate kit that makes a delicious fresh wine fast, usually in 4 weeks.

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