Thanks Apple, waldo and Paul..... auh.. Pete
figured you'd have changed your name by now for the boards sake.
Pete, as you described adding sugar during the process for port, is how I made my Blackberry wine last year. I started with 1 gallon, fermented for a week, then added another gallon of must with sugar added to an SG of 1.90, then a week later, added another gallon of the same process, and was delighted with the outcome. Thinking of doing the same this year, but 7 gallons.
Waldo: With your assistance, I will be your guinea pig for 1 gallon..... 2 gallons ofBlackberry port. Study up, give me a shopping list, and next week we'll get started. When complete, I'll send ya a couple bottles for storing and testing to see if you want to make it next year.
Surprisingly enough.... 105 pounds of blackberries is only (average)21,000 berries........... don't ask how me and my son figured that out.
And yes, figure 2 scratches per berry, and 1 thorn hole in your finger, hand or arm for every 10 berries........... I still can't account for the soar right kneee.... But after only getting enough berries last year for 3 gallons, I was bound and determined this year that I was going to get all I could get. We have a huge wild berry patch(s) all over the place were I work, so I just stayed late every day and picked 20 - 25 pounds each day.......... I have to say.... I would do it again! And I just may come Monday night.