North Mountain Supply Pectic Enzyme - 2 Ounce Jar

This actually worked on my oranges! I canned mandarin oranges for the first time. I was adamant about removing the pith and strings before I canned them since I knew it may be the only time I can oranges due to the amount of work it would be to remove the pith. To my surprise it really did work! I am happy to say that I will can oranges again!

Takes out that bitterness in orange preservation

Real simple to use. I had to use a double dose since I was not able to get any before my current brew but one day in and this pectic enzyme is already helping clear the gunk stuck in suspension. For how cheap it is, I will be getting a good amount of uses out of it. I will be purchasing again once I run out.

I guess it works ok. I used it on citrus that I wanted to freeze fry. Took well over 24 hours and still didn't get all the pith off. BUT still better than not using it

Product as expected - well packaged, sealed and not clumped. I use this when fermenting my homemade fruit wines and mead with fruit. Those wines are mainly blueberry based since I have several dozen blueberry bushes growing in my yard. The main purpose of this product is to break down the pectin that is in the blueberries so that fine particles can drop out and allow the wine to clear / clarify. For those who are just starting with home wine making with fruit - this is the product you want to purchase. Things like isinglass (if you are coming from a home brew / beer background) will not clarify wine made from fruit by itself. The pectin has to be neutralized and that is what this product does.