Clearing cider with pectinase/pectic enzyme

[giuzep89]

Hello friends,
I've just brewed an apple wine I'm really happy with. Some facts about it:
- SG 1.086
- FG 1.000
- Pasteurized apple juice from a local company (very light filtering, real rich flavor)
- Apple juice concentrate (added till reaching 1.086)
- Mangrove Jack's M02 Cider Yeast
- Pectinase added before together with pitching.

Don't remember exactly how much pectinase I used but it was in the ballpark of what most sites I found recommend. It's been about a week since racking but it still shows no sign of clearing. I have absolutely no idea how long it's supposed to take, but what I do know is that after I rack any beer and mead (and with any yeast) and degas, all yeast drops and leaves a clear beverage within a week tops. Therefore this must be pectin haze since I can see that the remaining yeast has dropped as well.

How long does it normally take for pectinase to clear a cider in your experience? Obviously it's just for esthetics, since it needs to age anyway given the ABV.
Cheers!

 

[Ty520]

Mine seem to start clearing well around the end of the second month - about a month after first rack. It isn't uncommon for it to feel like it isn't clearing, then suddenly one day, you look at it, and it's cleared or clearing

 

[giuzep89]

Your answer makes me feel much better about it! I gotta be patient I guess!