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The peach wine recipe I'm using calls for 2 teaspoons pectic enzyme per gallon. I found another recipe for peach wine and it had a lot less than this. If this was a mistake in the recipe will it affect my wine and if so what can I do about it?

I just joined the forum and I'm excited about learning new things about making wine. I'm just about to bottle my first batch and off course I have guestions. I degassed the wine by stirring it several times and added the potassium sorbate and the fining agent (Isinglass Ichtyocolle). I did...