I started a wild cherry/apple wine three weeks ago. I checked in on it last night to make sure it reached terminal gravity and it did. Tasting it, I noticed it had an overwhelming astringency. Being that this is a very young wine, I'm not surprised, but I'm making this for my wedding on June 1, and I want to know, from everyone's experience, if this is something that may age out in 7-8 months.
Here's the recipe, in case you are interested:
4 lb 6 oz wild cherries (Prunus serotina)
8 lb various apples, pureed
1 lb wildflower honey
Enough sugar to get it to ~1.075 OG.
FG is 0.989 for an ABV of approximately 12%