Pectolase Should I

It's optional. Don't worry about it.

Its clearing now the

Relax. You might want to rack it once the sediment has mostly fallen and give it a couple more months to settle. Be sure to adjust the sulfite as necessary and top the container up to keep air away.

Also

There's a maximum all right. This is where you should do a little testing. You need to measure the free SO2 and know what the pH of the wine is. You can use Titrets for the former and a pH meter for the latter. The free SO2 (in parts per million) should be approximately 100 times the pH measurement to the _right_ of the decimal point. E.g., if the pH is 3.30 the free SO2 should be 30 ppm; if the pH is 3.50 the free SO2 should be 50 ppm; etc.

Tom S

Several years ago I had a wine (from figs) that had been sitting in the carboy for about 1/2 year without clearing. I did not realise that it was a "pectin haze" which would not settle before I discussed the problem with someone more experienced with winemaking. I placed the wine slightly warmer (20 C) dissolved some pectinase in a sample of the wine and added it. After 4-5 days (as far as I can remember) the haze started to clear. I do not remember how long it took to clear completely. But it does seem that the enzym will work also on a finished wine. I guess the recommendations of adding it to the must at beginning is to allow it to facilitate more extraction rather than a requirement for protein decomposition.