Blackberry wine

[Den_Uil]

Hey guys/girls,

I started this year making my own wine. The rhubarb was a big succes, very nice.
Recently i attempted to make blackberry wine but the taste is sharp. Not that its awful but still i want to make a wine that is very smooth in taste.

Here are some specs from just before i bottled it:
Acidity 4,5gr/litre Tartaric acid equivalent
Density 1030gr/l (i added 32gr/l sugar to sweeten it up)

Is this sharp taste related to the fact that its a very young wine that hasn't aged yet? Or is there something else wrong?

Thanks a lot,

Robin

 

[Wade E]

Yes, and thats actually pretty low acid. Id bring it up to around .65 even though it seems tart. The reason for this is lower acid like that invites bacteria and believe it or not when this wine settles down it will be flabby and flat.