I just tested my first batch and I'm not impressed at all. It should be ready to bottle but it's got a rather sour flavor and a real bite. I'm assuming I need to tone down the tannins but is there a way to do that at this stage?
There's no need to fear, drunkin dog is here. Wine rarely is tasty at bottling and never sweet. Wine always needs some aging to mellow. Reds 6 months or more whites 3 months. Heavy yeast flavors and alcohol sharpness will always be present at 8 weeks. You can mix with 7up and get some down or just wait it out.