[pre-ferment]
> > I adjusted the TA to .70

[post-ferment]
> > TA .9

My experience with blueberry is that it retains a front-of-the-tongue,
high toned acidity after fermentation. (Is this citric acid?) I had a
must at .50 TA that I adjusted up to .65%. After aging for a year, it
still has a distracting bite. It is dry, and I am considering
uncorking, reconstituting the bulk, and sweetening. Or just keep it in
bottle another year before I make that decision.

In any case, I imagine you will have to sweeten (not a bad thing)
yours to balance out that acid.

Roger
Quinta do Placer