If memory serves, this is a pectic enzyme that can reduce the pectin haze in a wine. I would put it in the secondary and let it do it's thing. Cellar Craft kits seem to develop a white ring at the top that seems to be a pectin or protein residue. The enzyme seems to eliminate that
For some reason, some of the CC kits develop a protein ring along the top of the carboy. The enzyme pack will remove this. I had a couple kits that took more than one dose. In those cases, I emailed the seller, and they sent me a second pack. That did the trick. Since then, I only use it if/when I see that ring show up.
OK, now you're just bragging! I must admit, I am a bit jealous. Still think the CC Showcase Walla Walla Cab/Merlot rivals RMC but I'd still like to make another RMC.
I have two Red Mountains waiting patiently for a free fermenter. I will also enthusiastically endorse the Walla Walla Cab Merlot as an outstanding kit.