I'm at the stage of transferring wine from wine carboy to the other to remove the sediment on the bottom but I haven't sanitized any of the carboys. How do I know if the wine is ruined? It tastes a little too brusco but I'm blaming myself for letting it ferment too long. I found some videos where they add some sugar to bring it to taste but I don't know if I have already ruined it. Please help as it's my first time and I don't want to just rely on "begginers luck". Thank you.