Yeah, I used the original recipe also, from start to finish. I used a merlot slurry which gave it the peachy pinkish blush color. I tried a batch several years ago that, if I recall correctly, just tasted like sweetened alcohol and I dumped the whole carboy. I don't know what I may have done wrong, but I tried to do everything correct according to the recipe. The only thing I could think of is that I pitched an EC1118 packet instead of slurry the first time, although the merlot slurry was EC1118 also. This time it turned out lemony and really delicious.