Pectic enzyme perfect temperature

Don;t know - but I use PE each year in our pear wine - and it seems to do great at 'normal' fermenting temps; we ferment in air temps in the low 60's, although we start the primary usually in the 70's - then move the wine to the cool room to undergo a 'low, slow' fermentation.

All I could find was a snippet on Jack Keller's site which says: "Pectic enzyme works best at cooler temperatures. Do not add it to musts above 75 degrees F."

Merry xmas to you too :)

great at 'normal' fermenting temps; we

the 70's - then move the wine to the