Refrigerate when not in use, for longest shelf life.

Pectic Enzyme - Liquid

Pectic Enzyme - Liquid


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$2.95

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Pectic Enzyme concentrated solution, 1/2 oz. liquid.

Pectic enzyme breaks down the pectin's in fruit, makes the crushing or pressing more efficient.


It also reduces pectin 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 bentonite, as this will negate the effect.


Using Pectic in Beer: If fruit is added to the primary, special care must be used to prevent potential carboy bombs. The fermentation lock can get plugged and pressure can build up inside the fermenter.
The safest method is to ferment the beer in a plastic bucket with a large lid and an airlock. A blow-off tube on a carboy can also be used, but it too can clog and this can be dangerous.

When it comes to brewing and winemaking, pectin levels are usually kept low for two main reasons.
The first is the haze pectin can cause; pectin hazes are due to the very large size of the pectin molecule and the tendency for the molecule to form gels. This is analogous to starch hazes. This is a cosmetic issue that some of us do not worry too much about, depending on the beer style being made. A strawberry wheat can appear cloudy, but wheat beers are typically cloudy.

The other thing about pectin is that filtration becomes very, very difficult.

The reason for this is again the large size of the molecule and its gelling properties. I make a hard cider every year. A couple of years ago I set up the filter, sent the cider to it as I had done in the past. The flow immediately slowed to a stop in a matter of seconds. When the filter was broken down, there was a distinctive orange film on the filter. Although the film was thin, it was so tight that cider simply could not pass through it.

The solution to this problem is to buy a liquid pectin.

Pectinase enzymes reduce the size of the pectin molecule and also prevent the fragments from gelling.
About a week later, filtration will be a breeze. You can also perform an easy test for pectin before filtration.

To check for the presence of pectin, simply add one part of the wort, beer or wine to one part 70% alcohol. Ethanol and iso-propanol both work.

You can use iso-propanol (rubbing alcohol) because it is cheap. This test will cause pectin to gel. When this occurs, the sample becomes cloudy and the pectin begins to precipitate and will eventually settle on the bottom of the sample glass.

Although this method is not quantitative, you can get a feel for the pectin concentration. If the haze is detectable, but very slight, you may decide not to worry. If the sample looks like orange juice after adding the alcohol, you probably will choose to deal with the pectin. Fortunately, it is simple to address this problem. The easiest thing to do is to add some pectinase to the fruit mush before adding the fruit to your beer. You can use dry or liquid pectinase.
Follow the recommendations with the enzyme regarding usage rate.

The other approach to take, especially if you do not like adding stuff unnecessarily to your beer, is to do a test after fermentation is complete and the fruit has been added. If the sample indicates a pectin problem, then add your enzyme at this stage.

Tart apples, citrus fruits, cranberries, currants, gooseberries and sour plums all have high pectin levels.

Strawberries, peaches, pear, pineapple, apricots and rhubarb all have a low pectin content.

Cherries, blueberries, blackberries and raspberries all have a medium level of pectin.