Compost sounds good for the pulp, ..I feed it to the deer, not sure why you want to add pectic enzyme?

I don't presume to be an expert (see all of my beginner questions on the forum) - but my understanding that one adds pectic enzyme to control the gelling nature of fruit pulp. They say "haze" - however, anyone that has ever made jam or jelly - is familiar with the property of pectin - which is what makes fruit turn thick - like jelly. While most fruit contains natural pectin - it is not a desirable quality in making wine - thus I think the addition of pectic enzyme controls this.

I didn't have much success with my apple-to-wine venture, mainly because the apples failed to produce much juice - so I used the pulp to make apple waffles and apple sweet bread. Sorry - can't help there.

Bejay

The pectic enzyme helps with the final clearing of the wine, from slightly cloudy to clear. It's purpose is not breaking down the pulp. After you let all the pulp settle to the bottom of the carbuoy, you rack just the liquid off the top. After the yeast has finished is when it should start to clear with the pectic enzyme. It has been my experience that it won't clear if the yeast is still active in there. To clear a cloudy wine at this stage, you need to add bentonite, sparkaloid, chitosan, islinglass. The pectic enzyme is not for this purpose. It is added at the start so that, when the wine is finished, you are not also dealing with pectin, which can be an addition clearing problem.