I started a batch of blackberry wine a few weeks ago. I crushed the berries, added the Potassium Metabisulfate, and sugar. Before adding the sugar, the berries were _really_ tart. I added enough sugar to get the starting SG to abotu 1.095.
At my first racking a few nights ago, I sampled the resulting brew (it had gone to almost dry - SG of about .995) and it had a REALLY strong acid taste.
Is this normal and will go away in a few months when I rack again?
The kit I did before this cleared and was drinkable after a few months, but this stuff is really cloudy, so I guess it will be a while on this one anyway.
Thanks!
Alex.