Several years ago I had a wine (from figs) that had been sitting in
the carboy for about 1/2 year without clearing. I did not realise that
it was a "pectin haze" which would not settle before I discussed the
problem with someone more experienced with winemaking.
I placed the wine slightly warmer (20 C) dissolved some pectinase in a
sample of the wine and added it. After 4-5 days (as far as I can
remember) the haze started to clear. I do not remember how long it
took to clear completely. But it does seem that the enzym will work
also on a finished wine. I guess the recommendations of adding it to
the must at beginning is to allow it to facilitate more extraction
rather than a requirement for protein decomposition.

"Karl Hunt" > wrote in message news:<0NW1c.3645$6Z.1808@newsfe1-win>...
> I am currently clearing a batch of dry white I made from grape juice, should
> I have treated it with pectolase before I started? Its clearing now the
> sediment is falling. It has only been 3 days but where the sediment has
> fallen it still isnt clear Im getting paranoid. If it doesnt clear should I
> try some pectolase because it says on the packet before fermentation. Also
> should I used a campden tablet every time I rack it, is there a maximum
> amount of campden tablets I should use?