Home Brew Ohio 6382a Pectic Enzyme (powder) - 1 lb.

great

Great product! Great price!

If you are making wine/beer that includes fruit, and use a boiling process either in general production or to extract flavors (as opposed to cold pressing), this will be perfect for you to clear up your brew. Since I don't own a press, most of my wines have flavors extracted from boiling chopped fruit/vegetable pieces in water. As a result, most of my brews get foggy, and this product is necessary to get the pectins to clump up and fall to the bottom. From all the fruits/vegies I have boiled to make wine out of (apples, crabapples, pears, gooseberries, muscadines, zucchini and jalapenos), the only wine I DIDNT need to use this product on was for Banana wine, which looks super cloudy at first but naturally just collects at the bottom producing a clear amber color.

Good

I am looking forward to using the pectic enzyme to reduce the amount of pectin in my black walnut sap when making syrup. I have used JD Carlson products for decades as a winemaker and found them to be very reliable.

This is the first time that I have used Pectin powder, it's been great getting the pith off of the inside of my oranges Great product highly recommended product

My micro professor mentioned that you're not going to get very much juice out of pressed apples without pectinase enzymes to break down the plant matter. After running 4.5 gallons of cran-apples though the juicer & using this in the pulp, & straining, I was left only ~1 gallon of solids to dispose of. I'm very satisfied with that efficiency, given the traditional wisdom that you always need more apples than you think (given, I probably would have been better off with 1/3 more apples in the first place). I was surprised by how thin the must got throughout the process, and as this & the yeast continue to do their thing, I fully expect the resultant product to be easily stainable and have a nice, drinkable viscosity. One thing to note, you're going to want to add more of this to an apple slurry than you would a thin store-bought juice. The concentration of pectin is far higher. The advice on the bag is assuming you're adding it to clear a cloudy drink. I ended up using a few teaspoons of the stuff. I'm not aware of any reason why going a little overboard would be a problem.

Like the yeast nutrients, it was cheaper to just get the whole pound instead of 1 or 2 oz at a time and pay basically the same amount. Yeah it'll literally take me years to go through this but who cares, it's an enzyme, it'll still be usable. One complaint I have is the packaging, it's not resealable so once you open it you either have to transfer it to a container or put it in a diff bag. The nutrient came in a convenient bag you just rezip and bam, you're good to go.

Love this for removing the pectin of my orange slices. Make your checuterie board look over the top professional.

Good

Works as its says

Merci

It's perfect for my Country Wines that I am making in Lockdown! The price is excellent and I have a large quantitiy that can last a very long time. Thank you!!