Originally Posted by cwebb
Yooper can you weigh in on this
It's about 5 months old? If so, it could just need some more time. Blackberries are tart when the sugar ferments out, so you may considering sweetening when you bottle if you don't like it that dry.
Is it completely clear, and no longer dropping any sediment? If it is, another way to get rid of some of the tartness is to 'cold stabilize' it. That is, put it somewhere very cold (but above freezing!) for a couple of months. Often, excess acid (primarily tartaric acid, but others also) will drop out. That is sometimes enough to fix it.
Also, I have a heavier bodied blackberry that I oaked, and it was great as a result. If you have a carboy to experiment with, you could try adding an ounce of medium toast American oak chips and then sampling in a month. It turned out for me to be one of my finest ever- an oaked, unsweetened heavy bodied blackberry wine.
It really depends on the recipe used, because a light bodied blackberry wine is often better a bit sweetened while a heavy bodied blackberry wine may turn out great dry.