"Joaquin" > wrote in message
m...
> 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

I generally use the liquid type. Even in it's most concentrated form, it
has almost no odor. And, if you place the tiniest of drops on your
tongue, it has a slightly sweet taste and very little after taste. At
the levels normally used in winemaking, there should be no noticeable
effect on the wine other than taking care of pectin problems. Wine
doesn't like to be handled too much. I suspect that what you are
tasting is a kind of "bottle shock" effect (which will go away in time)
-or- if you didn't add enough extra sulfite, all the extra handling may
have caused some oxidation in the wine (which_won't_go away).
HTH