by | Jul 18, 2026
Added to fruit must, it breaks down natural pectins to improve juice yield, pressing efficiency, and overall clarity. Use 1/2 teaspoon per gallon of must for most wine and cider making needs. This product is intended for food and beverage preparation only.
by | Jul 18, 2026
It can also abate pectin haze in wines and cider. Use 1/2 teaspoon per gallon.
