Pectic Enzyme physically breaks down pectins, which constitute the "fleshy" part of most fruits such as grapes, and apples. Adding it to a wine must will break down the pulp, making pressing more efficient. Adding it to red grape must will aid in the extraction of tannin from the skins. It can also abate pectin haze in wines and cider. Use 1/2 teaspoon (2g) per gallon of must, or 1/10 tsp (.5g) per LB of fruit. Comes packaged in oxygen barrier zip-lock pouch for maximum freshness.