blueberry qualms

So I've just come up from the "cellar" where I was doing some tasting to monitor the progress of my blueberry wines.

I think I may have to chalk up the 2nd batch of blueberry (I had bottled one for the wine competition in sept.) to a failure.

I had tasted it a few months ago and it was tasting a little thin but I figured maybe i'd give it some time and see.

After aging for 3 months it has definitely not improved, more so taken a turn for the worse.  one of the carboys tastes close to red wine vinegar, very acidic and flat, and the other is very acidic and lacks a decent flavor.  I can't really expect too much more as I am far from a professional wine maker and have to assume that I will come across a failed batch at some point, so I'm going with this is the one.  Prob wont be the last.

I did have part of this batch in a 3rd carboy which I have sitting on French oak chips and it definitely is a bit better than the other two however I may have over oaked it a bit.  I was pleased though to see it showing some legs on the glass and it has good body albiet a tad tannic.  My plan is to take it off the chips in a month or so and continue to age it for the better part of a year and hope that mellows it out a little.

Luckily I have another 5 gallon batch that is coming along quite nicely in 2ndary fermentation and a one gallon batch that I just stabilized that is a sweet more desert-ish variety but clocks in at 11.5% ABV.  So while it is sweet and full bodied it will get you a lil bit funky if you have enough.

So...Happy new year to all and to all a good night!

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Batches to look forward to for around summertime:

Blueberry oak dry
Raspberry
Apple
Pear