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I generally find my homebrew wine (just from a regular kit) has a soapy kind of aftertaste. I'm wondering if this might be down to fermentation temperature or something, I'm taking as many precautions as possible sanitation-wise and folowing instructions to the letter

  • What sanitiser are you using? – fitzy101 Apr 20 '15 at 2:46
  • Vin Classe Steriliser and Cleaner – Andrew Apr 20 '15 at 10:30
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This article may hold the answers you seek: https://winemakermag.com/1254-soapy-wines-vintage-dates-wine-wizard

"...I suspect you’ve got a fatty acid issue caused by your stuck/sluggish fermentation. S. cerevisiae can emit fatty acids when under fermentative stress..."

Stuck fermentations can be caused by a lack of dissolved oxygen in the first few days of the fermentation. When you add your wine to your fermenter give it a good shake to help dissolve some oxygen and get a healthy start for your yeast.

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    Too little nutrients and low pH can cause stuck fermentations, as well. – valverij May 18 '15 at 14:42
  • very true, but a kit should provide all nutrients and the pH required. – Mr_road Jul 2 '15 at 16:48
  • Thanks for the advice! Just got back into the brewing game so I'm hoping things will improve! – Andrew Nov 10 '15 at 22:23

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