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I’ve been making regular batches of pomegranate wine. The latest batch fermented faster than usual due to ambient heat increase. However the result has a salty taste. What would be the cause of that and how could I relive or mask that taste?

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This is usually from overdose of campden tablets / potassium metabisulfite.

Usually the only practical solution is dilution.

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  • Ah! Well I didn’t use any. So that would rule that cause out. Thanks though. – Benjamin Apr 19 '18 at 1:06

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