Hi there,

I'm looking for some advice to help me blend some wines that I have waiting
to be bottled. I have 5 gallons of crabapple and 1 gallon of banana that
have both been aging in their respective carboys for about 9 months. The
last time I had a taste of either, neither of them were particularly
delicious. The crabapple seemed very acidic, and I don't know how to
describe the banana.

I am by no means a wine expert, and have very little knowledge about
blending or achieving desired levels of body or dryness or acidity. I am
wondering if anyone out there has blended these 2 particular wines, and if
so what ratios did you use?

I am contemplating just mixing them 5:1 crabapple:banana as that's what I
have available, and figure it will help add body to the crabapple wine
without altering its flavor too much. I would probably sweeten it somewhat
if it is still as acidic as the last time I tasted it.

Any advice or info on blending these 2 would be much appreciated.

TIA

Simon.