Yes, though it mellowed with time. We took out a couple gallons and added blueberry concentrate which made it very immediately drinkable and delicious but I want to see what else develops with this wine in the course of aging. If I don't like how it tastes in another month I'll likely add some sugar or honey.your blending is what I would call using “natural foods“ industry rules. I have been doing similar blends as rhubarb/peach (1:1) or gooseberry/Juneberry (1:3). To me TA or the buffer capacity is the hard part. I like the creativity as blending basil to add interesting flavors.
keep me up to date on how the blending works
off OP, , but with your blackberry/strawberry/plum wine have you come across astringent flavors? any fixes? Thanks