1984 Blackberry

June 2021

I must have started this wine in late July or early August, 1984, as that is when blackberries ripen. We picked them, some near the old dump in Forestport. The remainder? Might have been Clark Hill, but I can’t recall.

Since I had Bravery’s book, I probably used only 2-1/2 to 3 lbs of berries for each gallon of water. His recipes recommended minimum fruit. Sugar was 2-1/4 lbs per gallon of water and yeast was almost certainly Red Star Montrachet.

It was some time after this that I purchased Stanley F Anderson’s The Art of Making Wine, which I like a lot better than Bravery’s book.

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