Hi folks,
I know pectic enzyme is usually added before ferment (only used it once for jam wine and it cleared beautifully), but I pitched the yeast on my first batch of rhubarb 7 days ago, not thinking of pectic enzyme. Is it too late to add it 7 days in, or can it go any time?
I know pectic enzyme is usually added before ferment (only used it once for jam wine and it cleared beautifully), but I pitched the yeast on my first batch of rhubarb 7 days ago, not thinking of pectic enzyme. Is it too late to add it 7 days in, or can it go any time?