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Thanks y'all. My aim is to make it smoother to drink and not be so harsh. I may just be overly paranoid that it won't turn out well. I'd like to try adding oak chips or something like that, but not clear on the process. I suppose I could just back sweetin it, or maybe blend it with another...

Wondering what I can add or blend to black cherry wine? I’m about to move it to the secondary and I’d like to maybe add something to improve it some. I’m afraid it may turn out a bit like cough syrup if I don’t add something. I’ll do the typical things that are common at this stage.

Thanks y’all. @donatelo, that’s about the extent of my experience as well. Have some welches aging now and just finished a small batch of moscato.

Rookie wine maker here saying hello