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You are better off to leave the pectolase on the apples before adding the yeast as the yeast will break down the pectolase. But you will be fine, I have added it after fermentation has begun before and suffer no ill effects.


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If it was from clear juice it may not need it at all. From fruit then go for it. Pectolase is fine to add at your stage but is better at the start of fermentation so the fermentation helps to keep it moving around, and the enzyme releases more trapped sugars so expect some more fermentation. You should be fine with some good swirling.



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