Yes, let it age a few more months; you have nothing to lose and you have the opportunity to learn from this. The bite you talk about is probably the alcohol, and that is typical in a young wine. I would suggest you get yourself a hydrometer so you can measure your alcohol level when you make your next batch. When I first started out, I had trouble controlling the alcohol level, and I ended up with some very high alcoholic wines, so much so that the alcohol overshadowed the fruit taste. I shoot for a 11-12% alcohol by volume for my fruit wines. There are other things you can do with a wine which doesn't come out like you want. You can add 7-up to it and create a wine cooler. You can add a bit of sugar to a glbutt, stir, and see if you like that better. Because you didn't rack that much, I would stand the bottle up in the fridge for a few days before you want to drink it - check the bottom of the bottle for a whitish-cream deposit. If there's nothing there, don't worry; if there is - then carefully pour your wine out to avoid stirring the lees up (decant as the previous poster talked about). Please check out Jack's site - he has great recipes. Perfecting a wine recipe to meet your tastes may take more than one batch, maybe two or three, and you never know, you might not like the wine period. For example, I tried dandelion wine, and I didn't like it. I made it a second time to try to improve it, and I still don't like it, so I won't make it. I would encourage you to learn the basics of making wine at home (Jack has a step by step process), and then try it again. Darlene
