taste

I bought a cheap 1 gallon WE Merlot kit over the summer to mess around with. I fermented with the included oak dust and BM4x4, and everything went smoothly. SG stabilized at 0.996 after about 2 months, so I did a quick 3-day cold crash in my fridge to speed the clearing and then added 1/4...

We made wine for the first time about six weeks ago. We transferred the wine from the tall bucket to the carbouy for secondary fermentation. I was curious what it tasted like so I stole a bit and it was kind of sour. Is this normal? Too early? Spoiled?