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Also, if this batch is indeed *bad*, would it be easier for a novice to just make a wine using only juice concentrates? Reading the instructions, it says when when the SG hits 1.030, to syphon into clean glass secondary. That'd be my huge glass carboy that I have. However, it says after that...

Thanks all for the suggestions! Anyway, I uploaded a picture of what the wine looks like now. And I should probably clarify a couple questions... 1) Why use an airlock with no water? It's an s-shaped airlock. The primary ferment was taking too long (I was researching it!) and I was starving...

...which means I should probably dump it, ha. Anyway, I started making my quick wine based off of a recipe I have from a wine brewing kit that I purchased. Here's exactly what I've done so far: 1) Mixed ingredients together with sanitized equipment, etc. 2) Waited 24 hours. 3) Added yeast...