You are better off without the pectin enzyme anyway.
Inderstand that pectin is a methyl Ester and breaking it down
invariably produces methanol (not a lot, but...)
If you've gone WEEKS you should have already cooked it.
The "awful" smell is probably Hydrogen sulfide and you can
get rid of it, but it's usually easier to simply distill the "wash"
of a fruit fermentation on the pulp at the end of 4-7days
Any longer and it just gets "messy"
--- In email@example.com, "John" <cls912@...> wrote:
> By the way, in the ingridents, we did add one pound of yeast nutrient.
> I forgot to add the pectin enzyme. I had it on hand, but forgot to
> add it prior to pitching the yeast.