Hi guys, I pitched a plum wine the other day, using fresh plums and a lot of raisins in the mix. I had to boil the raisins a bit to get them soft enough to run my blender through and even at that I've damaged the motor, I also added the stoned plums to the mix to soften them up a bit too, I doubt it's all fully cooked
The question is that seeing as I boiled the liquor, will this wine ever clear or have I potentially set the pectin? I don't have pectic enzyme at the moment, but I do have a two part finings. Will it be sufficient to fine it before one of the rackings? Or will it be sufficient to add pectic enzyme later when I have the money free to buy some, cos I intend to get some with my next internet order but the wine will be at least into secondary by then if not reracked again.
Basically, will I need enzyme or will finings do, and can the enzyme wait until well into the brewing process or does it need to go into an active well fed brew at the start? Any help would be appreciated.