As you can tell I am not a winemaker - yet!
When we started, we had my sweety’s mother’s equipment & a book she used, & lots of fruit trees. We enjoyed the result, but knew we had a lot to learn. We took our wines to the state fair because the amatuer wine competition judges would give hints as to what we were doing wrong. That’s where we discovered that we had to sulphite more frequently (a factoid not noted in the book we used). We’ve slowly gotten control of all the little interesting processes (like keeping the carboys covered) & now we have a very drinkable product. :-)