Wow, you were headed for some hot hooch if it fermented to 0.999. Sounds to me the yeast gave out. This could be for a couple reasons. #1 wrong or bad yeast for the extra high starting SG. #2 not enough air during primary fermentation. #3 too acidic. How did it end up? with the starting SG at 1.130, your PA at the end would have been almost 18%, woo wee, that would have been dry stuffThe starting s.g. was around 1.130. This was the first time that I checked it at 1.040. It just seems like it is not fermenting any more. No action in the jug.
I live on the Oregon coast. My property has hundreds of mature, well producing Huckleberry bushes. These are the "black" hucks. I am blessed to have an abundance. These bushes grow up to 10 feet. I believe the variety you saw in Montana were the red berry variety, correct? If so those have a different flavor.Where in the world did you that many huckleberries? I visited Montana a few years and saw them growing in the wild. Very small bushes and small fruit. Loved them in a milkshake at the local creamery. I knew then that they would make a great wine. Please what is your source?