Proposed Blackberry Wine recipie for review

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Update to a rather old post. The 2022 blackberry is finally drinkable! It’s taken almost two years for the acid level to drop, but it is turning into a pretty good medium sweet wine. This is very good news as the eight gallons of 2023 made the same way has been bulk aging for about 10 months now and I’m preparing for the 2024. The 2022 muscadines are still quite tart and I didn’t make a muscadine last year.

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