A very experienced winemaker friend of mine says that if I put 3/4 tsp. of pectic enzyme into my wine when I transferring it from the primary to the secondary it will clear faster and better. Hmmm... I'm a pretty experienced winemaker too and it doesn't make sense to me. Pectic enzyme does its work when added to the must before fermentation, not after -- yes/no? I've tried what he says and I don't notice any difference but he's pretty insistent. Comments?