Hello wine makers. I’m just about to give up on making wine as my last two red wines have been rubbish and pretty much taste the same. The first was a CC Merlot and the second is in the fastferment clearing (Kenridge trilogy). I’ve followed the instructions to a T and there is a slight sulphur smell and taste. I degassed and kept it at 21degC throughout the process. The CC Merlot finished at about 12% and the Kenridge about 13%. I’m sampling the Kenridge from the sampling port and it’s at day 21. Will it lose the sulphur taste? Why do both wines taste the same? I used filter water in the Kenridge but just campden treated tap water for the CC Merlot. I have done 6 bottles of CC Pinot Grigio which turned out great. I’ve got 30 bottles of that on the go now. I love red wine but I think this is the last one I will do. Any inspiration will be greatly received.