Long story short, my peach wine has a kind of flat, dry, bitter taste that every one agrees tastes like either baking soda or baking powder( no one knows what either actually tastes like). so it tastes like crap. One thing of extra confusion is that it tastes stronger like crap in some bottles than others, (5gal batch). Sooooooo what did I do wrong?
If i had to guess I'd say I added too much of some chemical or something, but I barely know my fine back side from a hole in the ground when it comes to wine making, so I'm going to trust the advice of you strangers instead.
(this thread may have been written under the influence of a bottle or two of the a fore mentioned crap wine)