Hi!
I have a problem wine, a cab/merlot made from a kit. It refused to clear so eventually I did the pectin haze test found on Jack Kellers site. It showed that it was definatly a pectin problem.
I consulted with my homebrew shop and they recommended to first add some pectin enzyme and to filter. The problem is with the pectin enzyme. After I added to the wine it has a nasty taste. I can't really describe it but it's a unpleastent bite to the wine. The pectin enzyme did smell when I diluted it with water but I thought that was normal. Is it?
Is this something that will go away?
Worried regards, Joaquin