Originally Posted by Pataka
One observation I made is that you've put everything in at once. I always add my pectic enzyme about 24 hours before pitching the yeast. Not sure if that's actually important, or only when you're brewing from actual fruit.
I wrote that quote in a rush so should probably elaborate. Recipes I've seen for making wine or cider from pulp always call for adding pectic enzyme and K meta roughly 24 hours before pitching yeast. This allows sufficient time for a) the pectins to break down and b) the K meta to take effect and to reduce the chances that it will affect the yeast when it's added.
I'm not sure whether the inclusion of pectic enzyme in this stage is because it's beneficial to the sulphites to do so, or whether it's detrimental to the fermentation to add it when you pitch the yeast. If it's the former, then there's nothing wrong with what you're doing. If it's the latter, then you'd probably be best adding pectic enzyme to the juice and letting it stand for 24 hours before pitching yeast.
If it was me and I didn't know the answer to the above (which I don't) I'd still add the enzyme 24 hours before doing anything else. If you're adding sugar to boost the gravity, I'd do that just before pitching yeast, after the enzyme has had a chance to break down the pectins.