How and when can I add Pectic Enzyme to my cider?

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.