Use 1/2 tsp. of pectic enzyme per gallon of must at the very beginning to help break down the pulp, extract more tannins from the skins, and remove a fruit haze from your wine.
We recommend using pectic enzyme for any wine fermentation.
We also sell pectic enzyme in 1 oz containers.
Other commonly used wine additives include
acid blend
,
wine tannin
,
yeast nutrient
, and
campden tablets
.
