When you make a specialty beer with fruit, you want it to look brilliant as well as taste amazing. This Pectic Enzyme will take the haze out of your brew and keep it looking clear.
Pectic Enzymes are used to reduce the hazing effect of pectins when using real fruit in your beer, wines, or meads by breaking down the pectin in the fruit so it doesn’t show up as a haze in your finished product.
To use, mix 2 tsp of pectic enzyme with cold water and add to 5 – 6 gallon of wort before the start of fermentation. Enzymes denature above 150° Fahrenheit (approximately) so only add them to your product after it has cooled.