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Foul taste of pectin enzyme?
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LG
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Foul taste of pectin enzyme?
(Joaquin) wrote:
>Yes, I thought that it might have been spoiled in some way too. I
>bought some more pectin enzyme in another shop and it wasn't the same.
>More or less the same smell but way weaker than the first batch.
>
>The wine is probably oxidized too due to all the racking and filtering
>I've done. I'll probably just filter it again and bottle and hope for
>the best. If it doesn't turn out ok I'll just dump it.
Doh.. don't give up yet! I hate to hear of a perfectly unrepaired batch
going to waste!
Maybe try a few things..
* fining with gelatain/kieselsol (tends to strip a wine a little,
but may also strip some bad flavours/spoilage too)
* cold stabalization
* filtering again, after the above two
After it's stripped a little but not completely horrible.. you could just
freeze it, collect the 1st half of the runoff, then toss the leftover ice..
add some sugar to 1.020 and now you might have some instant port that might
not be half bad! (oxidization isn't as bad for something that ends up as a
port wine methinks) Then bottle it! Worst case is you've bottled half the
amount you would have had to.
LG
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Foul taste of pectin enzyme?