All,

I started a black raspberry early this past January. It has been bulk ageing
since February. It was originally very bitter but is getting better. The
profile is TA=.45% and Ph is in the 3.5 - 3.6 range. Does anyone see a
problem with this acid profile given I plan to keep some of this wine for
several years?

My plan is to bottle some of it dry and sweeten the rest with a wine
conditioner.

Thanks,
Michael