Originally Posted by bikebryan
It it pectin enzyme, or pectiC enzyme? I've never heard of the former, but I have heard of the latter. From the website of the HBS I go to:
Also included with this recipe is a packet of pectic enzyme, which is necessary to remove the haze caused by real fruit."
I believe you are right. Its pectic enzyme.
I read some links about it (from a trusty source on this board--ahem, Sam75!) and I came to the conclusion that the only drawback to NOT using this pectic enzyme is a hazy or cloudy beer. Big whoop.
So, I'm just adding a strawberry puree to secondary. Haze, schmaze. Cloud schmoud. Hopefully it tastes like a strawberry infused beer.