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?

1 Answer 1


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

Usually the only practical solution is dilution.

  • Ah! Well I didn’t use any. So that would rule that cause out. Thanks though. Apr 19, 2018 at 1:06

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