• Pectic Enzyme breaks down pulp and extracts tannins from grape must - use 1/2 teaspoon per gallon
• Acid blend contains citric, malic and tartaric acids to enable proper yeast fermentation
• 2 ounce pectic enzyme jar and 4 ounce acid blend jar come packaged in plastic with air tight seals
• Adding 1 teaspoon of acid blend per gallon increases wine acidity by 0.1%
• Pectic enzyme abates pectin haze in wines and cider for clearer results

This product bundle pairs a 2 ounce jar of North Mountain Supply pectic enzyme with a 4 ounce jar of North Mountain Supply food grade acid blend. The pectic enzyme breaks down fruit pulp and aids tannin extraction during wine and cider making, while the acid blend provides a wine additive that enables proper yeast fermentation. The pectic enzyme offering comes in a plastic jar with a tamper evident air tight seal to ensure freshness and quality. It contains an enzyme that physically destroys pectins - the "fleshy" compounds in fruits like grapes and apples. Adding 1/2 teaspoon of this pectic enzyme per gallon to a wine must breaks down pulp, facilitates pressing, and extracts tannins from grape skins. It also prevents pectin haze in finished wines and ciders. Complementing the pectic enzyme, the 4 ounce acid blend jar contains a mixture of malic, citric, and tartaric acids. This blend comes packaged in a sealed plastic jar to maintain integrity. When making wine, adding 1 teaspoon of the acid blend per gallon enables proper yeast fermentation. The acids also increase total acidity by 0.1% per teaspoon added. With the pulp and tannin enhancing abilities of the pectic enzyme combined with the fermentation-supporting acid blend, this bundle offers two useful components for wine and cider production.

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