Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient. It also reduces pectin's hazing effect in wine which leaves you with a brilliant, clear wine when fermented properly. Pectic Enzyme may also be added to red grape must to help extract tannin from the fruit skins. Do not add this enzyme with ben...
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Am making my first batch of Dragons blood wine trippleberry and sugar am going to use it with the frozen fruit