This made me feel unsure of what I was doing with my wine. Now, I don't think he would ever pass the class because it smelled horrible like oak chips. I also remember that when I tasted my friend's wine I felt that it was better than mine. I can smell the freshness of the French American oak and the delicate scent of vanilla flavoring in the wine. However, I decided to continue on the path and work hard on my wine by pressing and punching down three times a day to get better color to my wine, adding dry ice twice during the week to keep my wine from oxidizing, and checking the Brix, PH, TH every three days to make sure the sugar and acidity were at the right point. I continued to work hard throughout the rest of the course doing all these things trying to create a wine that would at least pass the test