Pectic Enzyme physically breaks down pectins, which constitute the "fleshy" part of most fruits. Adding it to a wine must will break down the pulp, making pressing more efficient and extracting more color and flavor from the fruit. We like to add it at the very beginning of the wine-making process so that the fruit is dissolved and releases all of its flavors. . Adding it to red grape must will aid in the extraction of tannin from the skins. It can also reduce cloudy pectin haze in wines and cider.
Use 1/2 teaspoon (2g) per gallon of must, or 1/10 tsp (.5g) per LB of fruit.