Rhubarb wine and pectic enzyme

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okemasis

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Hi folks,
I know pectic enzyme is usually added before ferment (only used it once for jam wine and it cleared beautifully), but I pitched the yeast on my first batch of rhubarb 7 days ago, not thinking of pectic enzyme. Is it too late to add it 7 days in, or can it go any time?
 

Yooper

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Hi folks,
I know pectic enzyme is usually added before ferment (only used it once for jam wine and it cleared beautifully), but I pitched the yeast on my first batch of rhubarb 7 days ago, not thinking of pectic enzyme. Is it too late to add it 7 days in, or can it go any time?
You can add it later on, if you have a pectin haze. It seems to work best at the beginning, by helping you extract more juice from the fruit by breaking up pectins, but it will also clear a pectin haze any time.
 
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okemasis

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Thanks Yooper, I think I will add it on my first rack, or else during bulk aging
 
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