Originally Posted by bja
The recipe reccommends back sweetening post fermentation.
It seems to be fermenting well, so I guess I just need to wait and taste it first.
Time and back sweetening solves many problems - especially the time part.
I made a blueberry wine 14 months ago that I put in way, way too much acid blend in. I thought that it was going to be a huge problem. Every time I racked the wine I tasted it, and though the tartness diminished, it was still there. At 13 months I figured it was time to back sweeten, and I tasted the wine. It was pretty good with just a slight hint of tartness. I back sweetened with honey, and it turned into one of my best wines yet - even better than my blueberry mead I made on the same day. It was like the residual tartness and the sweetness of the honey blended into something special.
So, give it time before you do anything, and when back sweetening, just go slow and taste with every addition. Should be fine.