Originally Posted by BBBF
When is the correct time to add it? I ordered some for a prickley pear mead that I'm going to make soon.
It's best to add it about 12 hours after any sulfites, and about 12 hours before pitching yeast. So, I sulfite my must and then 12 hours later add the pectic enzyme. Twelve hours later (24 hours from mixing and sulfiting the must), I pitch the yeast. You can do your yeast starter in the meantime, with unsulfited must, if you want. I usually use dry yeast and don't do yeast starters.