I have 10 gallons of cider. Just finished fermenting.

Should I add the Pectic Enzyme now? Or is it too late?

Or should I go with some other clarifier?

Ideally pectic enzyme should be added at the beginning of fermentation since
it does not only help with the prevention of pectin haze but also is an aid
in the extraction of the juice and flavours of the fruit you are
fermenting -- especially with harder fruits such as apples. But it is
possible to add it at this stage if you are troubled by a pectin haze --
which is quite possible -- but you wouldn't perhaps notice until the wine
( oops I see its cider ) fails to clear. I had trouble with a batch of
apricot wine a couple of years ago which stubbornly failed to clear despite
having used pectin enzyme at the start and I dosed the finished wine twice
over a period of several months before achieving a nearly clear ( but not
perfect) end product. HTH.

--
Trevor A Panther
In South Yorkshire, England
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"Pete" wrote in message
...
I have 10 gallons of cider. Just finished fermenting.

Should I add the Pectic Enzyme now? Or is it too late?

Or should I go with some other clarifier?