Do you have to use a pectic enzyme?
No, but it helps break down the pectin in fruit which in turn will help wine clear quicker. Also it may not clear and leave you using something else at the end. If you make wine out of off the shelf juice dont worry about it but if from fresh fruit I would use it. One more thing I see it helps color in heat extracted wines.
thanks! I don't want to use pectic enzyme due to the fact it has Sodium Benzoate in it. We are going organic with our wine!
I think this went under wrong post, but your idea of papaya peel is what I was referring to!