I seem to be having an issue with my wine souring over time or remaining a bit sour. I just opened a blackberry that is a year old. Now I can say it wasn't very good to start but I could usually stomach it enough to drink the whole bottle. Now I can't bring myself to drink itm it's always been hot and that's one thing but now I feel it's way to sour. I did not use any kind of stabilizer or any chemical ingredients like Camden tabs or anything. Frankly I wanted to not use those just out of personal preference. But not sure that's my problem or not. I see the recipe on this site for blackberry by yooper and is not calling for anything before bottling. I'm asking what do I do to prevent this souring on bottle. I have changed some of my technique. One thing is I'm using different yeast for fruit based wines. Also, I'm leaving my wines alone for at least 6 months before bottling. I feel like I got a pretty decent pinot and a new blackberry downstairs right now bulk aging and I surely dont want to have them go bad after bottling. Does anyone use stabilizer? Does anyone not use anything and if so am I doing something wrong? What's a good stabilizer to use should I choose to use one.