Apple Wine Question

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Marketing a 12 gallon batch of apple wine from local fresh made apple cider which they flash pasteurize but no preservatives. I’m getting close to 30 days total time in. Racked it into the carboys on 1/16/22. My question is, it still seems pretty murky. Should I add some pectic enzyme to it in the carboys at this time or just wait a bit to see if it clears more? Also any comments on what you see with my notes Is appreciated. 3B5639D8-4A70-4DFD-A78F-EBF067A23C70.jpeg
 

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