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