I'm surprised I couldn't find a related thread about this issue, so I'll just go ahead and ask it myself.
I made a wild cherry/apple wine that's about 5-6 months old now. When I tried it last 2 months ago it tasted overwhelmingly of tannins. Since then the tannins have mostly subsided but now the wine seems very thin and lacks body. I was hoping to serve this at my wedding in 3 1/2 months, but in it's current state, I wouldn't feel comfortable serving this to friends and family.
What can be done to fix a wine with a thin body. I'm thinking of backsweetening it some since it finished very, very dry, but will that actually add body? I don't make that many wines, so I'm a little out of my element here.