Hardest thing to learn is patience in wine making. If you will just take your time your wine will be clear, crisp and an enjoyable experience. If you rush - As Bernard stated there are a lot of initial elements to new wine that aren't really enjoyable.
After your fermentation completes there are three things that need to happen:
1) The residual CO2 needs be dissipated - normally that will happen naturally in about 6 months +/-
2) The sediment needs to drop out - Again time will solve that mostly but there are additional steps - fining/clearing agents that can speed that along and in some cases help with stubborn haze. Since you are making a mixed berry wine it's entirely possible it will completely clear on it's own in 3-6 months.
3) Those compounds Bernard talks about need to be modified or dissipate - again time is the great fixer of that in most cases.
Note- that all three of those things often happen without any work on your part other than racking the wine every 3 months and adding some K-meta.
Final thing - The last step before you bottle a berry or fruit wine (Other than Grape based wines) is to taste test it. It's very likely that the flavors will be very mild - and the cure is a little back-sweetening. Thing for you to do now is to read up on that process - it's simple and personally I prefer to do that final step within the last week or two before I bottle my wine. That lets all those compounds Bernard mention get out of the way for a good taste test.