When is the right time to add pectic enzyme to a hard cider fermentation? This is my second year doing cider. Last year I added it at the start of primary and again when I racked it for ageing/secondary. Cider came out fine but curious as to when you are suppose to add it.
I add it once, along with the crushed Campden, wait 24 hrs, then pitch. Adding it as you pitch the yeast works fine, too.
Doesn’t matter. You don’t need it anyway. Haze will disappear either with age or with any clarifying agents such as gelatin added later on. Also, you can’t taste haze. I guess it’s a personal preference thing. If you’re going to use it, add it whenever you want, it shouldn’t make much difference.
Pectic enzyme depending on source can be alcohol sensitive (insert proper microbiology term here) so before or at pitching is best.
You may be right. (I may be crazy. 
)
I’ve always added it first. Even before the Campden. “To separate the juice from the fruit.”
I’ve never used it and never felt like I needed to use it.
I’ve forgotten it and added it during fermentation, but generally with or shortly after the campden.
But you just might be the lunatic we’re looking for…
FWIW I use it in melomels just before pitching. For some reason I have never thought to use it on ciders and I get nice clear cider (after some time).
If you want to turn around a cider quickly then it certainly helps. I add it at pitching time.