I am hoping that some one would know why i have a tart tast to my wine. Well i started a 3.5 gallon batch of strawberry, kiwi, blackberry, and grape wine using Montrachet yeast. I boiled the juice and sugared to 1.100 SG. Added 3 tsp of yeast nutrient and two of bentonite It took two days to really vigorously start which lasted for a day. I just checked it and after 3.5 days the SG is now 1.010. I didn't taste any sugar so i re sugared it to 1.060. Could the tart be from a contamination. The flavor is GREAT but it is too tart. pH is now 3.4~3.8. Any ideas?