I made a crabapple wine using the recipe on Jack Keller's website two
years ago. I sweetened the wine to taste and adjusted the acid
balance to taste with acid blend. I bottled the wine using Cellar Pro
grade 3 solid corks and let the wine bottle age for one year.

Now most bottles are delightful but about 20% of them are lifeless, no
character and taste like blah alcoholic slightly sour water. I cannot
find any visual difference and do not know what happened?

Any Suggestions?

Thanks,
A. J. Rawls
Anchorage, Alaska, USA