Out of the fermenter I would describe it as "quite tart" maybe even "very tart" - it's not subtle. There was a little of that back of the throat tingle. I measured the pH and it was 3.68, although I would take that with a grain of salt, since I have never gotten very accurate measurements with my pH meter. Anyway, there is plenty of sourness and I am pleased with the results so far. I am going to put the batch on top of 5 pounds of marionberries and see what I get.