So I brewed a sour cherry lambic and it is like sucking on a lemon. The bouquet is nice but the taste is too sour. I put the lambic on 7 lbs of sour cherries from my neighbors tree and it is barely drinkable. Will the sour mellow with age or should I treat it like lemon aid and add a nonfermentable sugar. My wife has a bunch of Xylatol around and I'm thinking of adding that. Any suggestions would be nice.