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