Burns my nose...

[jimpeterson]

Good morning, Guys...I started 4 gal of mango wine July 15th, following the instructions of Nerdy Marie, I think her name is, using mango pulp, and racked into a 3 gal carboy on July 23rd.
Looking good; cleared nice. My problem is, it tastes like rubbing alcohol. I mean it really burns my nose when I get near a glass of it. Everyone else who made it, says it taste great right away. Mine needs a warning label.
What should I do? Will it calm down with time?
I haven't back sweetened it yet.

 

[jmsj]

What was your starting gravity?

Most new wines are harsh. I don't even taste mine for a least 3 months after fermentation,
I would sweeten it to 1.030-1.040, stabilize and sulfate it and wait.

 

[jimpeterson]

The canned mango I used, was so thick and heavy, I couldn't get an honest reading; about like trying to take the SG of dirt.
Tomorrow, I'll get back to my wine, and I'll take your advice, and stabilize, etc., and wait.
Thanks