Pectin enzyme vs fruit pectin?

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Pogo

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I just happened across a box of fruit pectin (Sure-Gel) in the cubbard.

How does this stuff compare to this pectin enzyme I've been reading about?

I've been to jackkelly's site but it didn't address this product or offer a comparison that I could find.

Thanks in advance for any input!

Pogo
 
one is pectin the other is an enzyme that eliminates pectin, they are complete opposites.
The fruit pectin you found is used for making jelly and stuff that needs to be set a bit like jello. the pectin enzyme is used for clarifying wines / meads / fruit beers that have a pectin haze from the fruit thats in them.
 
Reportedly, unflavored gelatin can be used to help clear wine. I am uncertain about the amounts you need, but I've heard very small amounts per gallon. Also, you run the risk of changing the flavor if you use it.
 

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