I recently finished my first batch of wine, a nice Cianti from packaged juice. Its only about 6 weeks old but it has a faint sulfur taste just at opening. Serving at a chilled condition and letting it breathe for about 30 minutes helps the wine a lot. Any thoughts on my next batch ? I just purchased a Winexpert Crushendo Kit for the Corvina Classico di Veneto and I would like to improve on the next batch.