I need some insight into what I think is an issue I am having with my first
attempt at a non-kit wine. I am making black raspberry wine from berries
harvested locally in central Ohio. They were harvested last summer and
frozen. I thawed the berries in January 05 and ran them through a
strainer - one of those hand crank jobs from Back-to-Basics. I added
whelches white grape juice to the raspberry juice to increase the volume and
add balance. Fermentation when well and have racked a couple of times. I
have been bulk aging since February. Now for the problem. The
clearity/color is excelent, bouquet is wonderful, and the taste starts well.
The problem is that it finishes with a very sharp bitting biterness. Could
this be flavor imparted from the seeds? Will it go away on its own? My
intent was to take 1/2 of the 5 gallon batch and sweeten it and leave the
other 1/2 dry. I am wanting to bottle soon but don't know if I should if
there is something I should do about this bitterness.

Suggestions?