I'm not too sure about this but i don't think pectic enzyme will help you out too much at this point. usually, it's put in when you make your must to extract and break down the fruit to get better flavor when fermenting. 10 gallons is alot of wine and i would imagine will take longer to clear than just a 5 gal carboy. I've never brewed more than 1 gallon at a time. Usually putting the wine somewhere cooler will help with clearing.