Mead is sour after stabilizing

[Homebrew42]

Hello all,

New to brewing. I made my first mead recently and have started to stabilize it. Here is my recipe:

2.5 pounds honey
Fermaid-O adde on day 2 and 5
At SG 1.012 added 1 pound frozen mixed berries

After a 2 weeks rack to secondary to finish fermentation and settle.

Reracked once cleared.
Added one crushed campden tablet.
24 hours later added 1/2 tsp potassium sorbate.

Waited 24 hours and started back sweetening it.

So that's basically what I have done. Everything was sanitized before use throughout each stage. So here is my question. After reracking after it cleared up it tasted pretty decent, but after stabilizing it with campden, potassium sorbate, and sweetening it tasted sour.

I don't know if this is normal or if I have an infection. If not an infection would this mellow out with aging? Also, I don't think the campden tablet fully dissolved as I have what looks like specs of it. It didn't have this before stabilizing. Advice welcomed!

 

[Barzahl]

It's normal from stabilizing it should go away in a couple weeks

 

[lumpher]

I'm thinking it's from the berries. If so, it'll mellow out. Nothing wrong in that picture you posted. I flavor a lot of stuff with berries.

 

[Homebrew42]

Thanks! I feel better now. Will let it sit for a couple weeks then and give it another taste before bottling.