Well, my very first wine, a gallon of blueberry, has fermented to 0.990 from 1.100 SG in a week and a half. According to the ABV calculator, it should be about 14.6% ABV, but it really doesn't have any alcohol smell, and it also doesn't have any blueberry taste, either, despite the deep purple color. I'd really like to create a tasty blueberry flavor, so I'm thinking that I should rack the wine onto another batch of crushed blueberries and simple syrup (or a variety of honey I have that combines nicely with blueberries) and add in the acid I left out at the beginning. I added 1/4 tsp. tannin at the beginning, but am wondering if I should add more. I don't want the ABV to rise anymore, so am thinking I should stabilize beforehand. Is my plan sound? I appreciate any and all guidance on this!