I made my first batch of Grape wine out of Concentrate and using distilled
water. I have read that a winemaker should never use distilled because of
the lack of oxygen in the water.

I made my second batch, unfortunately I never knew this until today about
the distilled water. This batch is a Apple/strawberry/Kiwi concentrate also
made with distilled water. I went to bottle it today, it has a tart taste
and a bad apple smell? I never measured the SG in the beginning because my
last batch came out about 13% and did really well. I added sugar to it and
it helped it some but still got a bad after taste any suggestions?

That is absurd. There is plenty of O2 in distilled water. Gasses will
dissolve back into water fairly quickly, and when you buy the stuff off
the shelf that is pretty much no way that there CAN'T be O2 in it since
they do nto vacuum seal distilled water bottles.

I would actually advocate using distilled water. I hear in here all
teh time about people having to adjust acidity from concentrates (kits
especially I find troubling). Think, what is distilled water? It is
water that has been boiled and condensed to remove much of the mineral
content. It is those minerals that are dinking up your acid to begin
with. Again, thick about it. When they concentrate juice what do they
remove? Water and only water, the concentrate has all the minerals
that the juice had....adding tap water (which is almost always buffed
at a basic pH by calcium and potassium salts) can only raise your pH
more requiring you to add more acid to correct it.

As far as your smell anbd taste goes I would not worry. I smell sulfur
all the time when making hard ciders, plus apples are very high in
malic acid which does nto taste very good...but it ages out. For that
wine you coudl consider malolactic acid fermentation too.