You need campden to give the wine yeast the best head start and prevent oxygenation. Put in a crushed tab per gallon 24 hr. before pitching your yeast and another every other racking as a rule of thumb. Campden tabs don't hurt your wine yeast but they slow everything else down. Don't add the pectic enzyme at the same time as the campden... not sure why on that one, something about the sulfide gasses interfering. Try 12 hrs before you pitch your yeast to give you something to do.
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