I started a plum wine from scratch earlier this year. In secondary, it
developed an infection, waxy coatings on the surface of the wine. Through
two additional rackings, I added 5 crushed cambden tablets each time, and
the infection died. Now, after months resting in the carboy, the wine
tastes sharp and salty. I'm assuming that's the cambden. Now, how do I
eliminate this flavor from the wine? My best guess is to use finings to
clear it as best I can, then filter, and then sweeten to mask any lingering
salty taste.

Does anyone have any advice? The large doses of cambden did kill the
infection, but what is the cure for the cure?