Don’t be discouraged by a bad batch of wine.
As an amateur winemaker, I may have learned more from my mistakes than from my successes.
My first wine was from juice fermented in the same 6-gallon bucket it came in. A little yeast, a new lid with an airlock and winemaking was underway. It was palatable and red and dry and alcoholic but not outstanding. Then I discovered that the local Homebrew Emporium carried Winexpert kits that made a very drinkable Chardonnay and it extended my winemaking season to year-round.
One batch of Sangiovese made with juice and grocery store