Pectic Enzyme Powder - 1 Lb. Package
This is the enzyme that destroys pectin, the substance in some fruits and fruit juices that causes them to gel when cooled, when making a fruit or beer wine use pectic enzyme to prevent parts of the beer or wine from form gelatinous globs when chilled. Pectin is also notoriously famous for making beer or wine hazy (pectin haze), using the pectic enzyme will breakdown pectin and prevent this from happening.
Add 1/2 teaspoon per gallon (must add before start of fermentation).