"David C Breeden" > wrote in message
...
> Dunno, but since SO2 is specifically used to de-activate enzymes
> (e.g., some of the enzymes responsible for browning), I always try
> to add them separately.
>
> SO2 doesn't de-activitate ALL enzymes though, like laccase, but I
> figure it's better to be safe than sorry.
>
> I normally add SO2 at crush, and for whites add the enzyme at the
> beginning of fermentation, when it's warm again the the enzyme can
> do some good. For reds, I wait to add the enzyme to reds until the
> second or third day.

Commercially, we tip both in at the crusher. However, we make up separate
buckets of each (enzyme and PMS). As Lum says, it is safest to add any
additive separately, even if they are being added at the same time.

You _can_ add PMS and acid in the same bucket, but I'd rather not be around
when you do...

Cheers,

Andrew