Personally, I don't use the petin enzyme on the must itself. I am a fan of pureeing fruit and then adding the enzyme for a few hours and then runing it through a screen to remove pulp, taking the pulp and then freezing it, thawing it, then blenderizing in the enzyme to get just a little more, I have been able to extract a few cups of juice out of the pulp this way and have had no taste problems. I put the juice in the secondary. The enzyme does not do anything for taste and I get as much as I can out of the fruit. I also don't like the mess of the pulp in the mead. I know sounds like a lot of work but the results I have had it is worth it. It also must be said that I don't have a proper juicer so I just ran the puree and pulp through a regular fine screen that you would find in your grocery store.