Harris Highly Active Pectic Enzyme, sufficient for 22.5 Litres (5 gallons):
- removes pectin,
- aids clearing,
- improves colour.
For 22.5 litres, simply add preferrably at the time of adding yeast. For 4.5 litres (1 gallon), use half of the sachets' contents.
If ommitted earlier, and the wine is cloudy after fermentation, add and stir, then leave in a warm place for at least 3 to 4 days.