Pectic Enzyme Powder – 1 oz (Fruit Wine, Cider & Mead Clarifier)

Clearer Cider, Wine & Fruit Ferments with Better Juice Extraction

Pectic Enzyme Powder is a go-to fining and extraction aid for brewers, cider makers, and winemakers working with fruit. Fruit naturally contains pectin, which can create stubborn haze and reduce juice yield. By breaking pectin down early, pectic enzyme helps your beverages finish cleaner, clearer, and more professional-looking—especially in ciders, fruit wines, melomels, and fruit-forward beers.

At SoCal Brewing Supply, we pack this pectic enzyme in a convenient 1 oz size that’s easy to store and simple to measure for small batches or repeated use.

What Pectic Enzyme Does

• Reduces pectin haze: Helps prevent or correct the cloudy look common in fruit-based ferments
• Improves juice yield: Breaks down pectin chains so fruit releases juice more efficiently
• Supports aroma & flavor extraction: Helps fruit character come through more cleanly
• Great for fruit-heavy recipes: Especially useful with apples, pears, berries, stone fruit, and tropical fruits

Best Uses

• Cider & Perry: Cleaner fermentation and improved clarity
• Fruit Wine: Helps clear stubborn haze in berry and stone-fruit wines
• Mead (Melomels): Helps fruit additions settle clearer and improves extraction
• Fruit Mashes & Juices: Boosts free-run juice and can improve press efficiency

How to Use

• Standard Dosage: 1/2 tsp per gallon of must or juice
• Best Timing: Add before fermentation (ideal), mixing thoroughly into the must/juice
• For Haze Fixes: It can also be added after fermentation, but results are typically best when added before fermentation
• Temperature Tip: Works best at moderate fermentation/room temperatures (very cold conditions can slow enzyme activity)

What You’ll Receive

• Size: 1 oz
• Packaging: Shipped as a 1 oz bag or a 1 oz jar (packaging may vary)