The best substitute for pectic enzyme is papaya peel. The layer of green immediately under the skin of the papaya contains natural pectic enzyme. Use the peeling from half a papaya as a substitute for one teaspoon of pectic enzyme. You can freeze the other half in a ZipLoc bag for later use. Just put the peeling in the primary and ferment it along with the other ingredients. It would be best, however, to order some pectic enzyme from a winemaking supplier over the internet.
http://winemaking.jackkeller.net/qa2.asp
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