Forgot to add pectolase - too late?

[xhalmers_860]

I am making a batch of plum wine - as I have not done a fruit wine before, I did some research and was told it was a good idea to add pectolase to the must to prevent cloudiness.

Which I was ready to do but I forgot! The wine is now fermenting away furiously in 2 demijohns. Will adding pectolase now inhibit or harm the yeast?

Should I just leave it until racking?

Thank you

Paul

 

[Moley]

The wine is now fermenting away furiously in 2 demijohns. Will adding pectolase now inhibit or harm the yeast?

Should I just leave it until racking?

No, and no.

It won't bother the yeast, and it would be more effective to add now while things are working.

As a guideline, 1 tsp to the gallon to help break down the fruit and as a preventative measure, 2 tsps to the gallon if added late as a remedial measure.

 

[xhalmers_860]

Thank you very much, I'll pop a couple of teaspoons in