I am a rookie at this stuff and had a very successful blackberry wine using a balloon and bread yeast lol......mixed up a batch of peach and raisin wine ( 12 pounds peaches mashed...2 pounds raisins mashed....about ten pounds sugar added in thirds......bread yeast) I did everything the same as the blackberry except halfway through I found a brew store and bought airlocks, and gelatin finings and pectic enzyme etc. The wine would NOT clear so I added some poectic enzyme...It has been in secondary ( WAY too much head space I am afraid) for quite a while and todat I took an hydrometer reading. It is at 1.00 with an ABV of 0 so the fermentation is complete ( right?) I tasted the sample I used to float the hydrometer and it is absolutely horrid. I cannot adequetly describe it but it is NASTY and tastes like straight alcohol. Is it possible that 3 gallons of wine in a 5 gallon plastic bottle caused it to go bad or what?