Making a quick batch of apple wine to age around a year. The recipe I found requires you to wait 12 hours after adding the sugar, ascorbic acid, wine tannin, acid blend,yeast nutrient and campden tablet, to add the pectic enzyme. Then requires another 12 hours to add yeast. 'My question Is can I just add the pectic enzyme and yeast now or should I wait with this type of wine? It's been roughly 5 hours after the first step.