Pectic enzyme

[SleepyDuck]

My question is, is it possible for pectic enzyme to change to the taste of a cider.
First time, I put the pectic enzyme in first before fermentation. The batch never tasted right. Just tasted like the yeast was strained.
Second time, I wanted to get the cider to clear a little more so I added the pectic enzyme after secondary, just before bottling. And the same result.
I question the pectic enzyme because right before adding the pectic enzyme on the second batch, I did a taste and it was on the sweet side. But almost a week later when bottling, the sweetness was gone and closer to sour.
Or am I missing something.

Thanks for any input!

 

[Maylar]

The purpose of pectic enzyme is to help the cider clear the apple pectin (haze). You have to wait for it to do its job and rack off the lees leaving all that yeast and apple goo behind. Never add it before bottling.

Sounds like your cider wasn't clear and you bottled too early.