On Thursday, January 24, 2002 at 10:27:34 AM UTC+11, mike wrote:
Recieved a guift of peach and blackberry home made wine which tasted like fingernail polish remover.promptly dumped both out.Maker thought it was a normal taste for a strong wine .What is he doing wrong?
Obviously fermented under heat more than 75F and not properly sterilized, and no sulfite added early after yeast addition, turning to vinegar and overexposed to air any one of these.
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