When I started my pluot (plum/apricot cross) wine, I didn't have any pectic enzyme (or much of a clue as to what I was doing, but that's beside the point). I trudged on ahead, safe in the knowledge that I could add some pectic enzyme later to clear it up with the only drawback would be that I wouldn't get as much juice from my pluot's. To counter that problem, I used more than the recipe I used called for and also crushed & froze them first to aid in extraction.
Can I add pectic enzyme during fermentation? It's off the fruit, but still fermenting - probably have another week to go until I rack it and add campden tabs to it. If so, how much should I use and when? I have some powder now called "Pectic, dry - an enzyme that destroys pectin" that recommends adding 1/2 teaspoon per gallon, but also says "must add before start of fermentation".
Thanks,
--Jeff