On Mon, 20 Jun 2005 19:44:50 -0400, Justin > wrote:

>Hello All,
>I have recently tried making my own wine, within the last few months
>after purchasing equipment from local store and old winemaker who
>was getting old and couln't handle it any longer.
>My question is my first 2 batches, 1 was pear and the other nectarine,
>both fresh fruit, have tasted like vinegar after I went to rack them
>after the 3 week stage.
>I don't get, all my equipment is sterilized either with a bleach
>solution, I know not the best, but I am poor or sodium bisulfite
>solution.
>After the primary they were filled to the neck also. My only other
>guess is that perhaps because I used very hot tap water instead of
>spring or distilled water, but I don't see how that can do it.
>Once again I'm only a novice and thought I'd ask the experts for their
>opinions. Any other info needed let me know. Cheers.
>
>Justin

Three weeks is pretty early in the process to decide how a fruit wine
tastes. Let the wine finish fermenting and settling... Then decide
how it tastes.