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
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.