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The wine was wasted, not us!

I made a blackberry homebrew with freshly foraged (in pouring rain) produce but when we sampled it we could tell it was a total waste.
It fizzed on the tongue but not in a good way, more like acid, and it tasted quite foul.

Other half forgot to put the bung back in & it's been left for ages for the fruit flies to enjoy. (Or maybe not? Was corked but hole wasn't filled.) Anyway, it's been lost I'm sure.

Why did it fizz like that? Was it too much yeast maybe? It was that crappy online recipe, should've just stuck to Seymour's country wine guide!

Sorry to be the bearer of bad news but it sounds as if that was rather good ! The fizziness on the tounge is often the last stages of fermentation whilst that sharp acid / burning taste is both a sign of a good high strength wine that would be improved with age and some form of sweetening if required . Many wines are spoilt thro lack of acid what you do not want is a funny persistant taste , the smell of pear drops or a wine that lacks acid tastes sherry like . Avoid any recipie that does not require the use of yeasts as well !