Just a few things I'm toying with mentally, so would appreciate some advice if possible!
The book I have (Home Made Wines and Beers, 1983!) recommends making a "Blackberry Port" from wild blackberries which I'm going to pick later, instead of a wine as such. This uses Raisins, Sugar and 2 ripe bananas instead of concentrated grape juice, apparently due to an increased flavor, tannins and acid in the non-cultivated version.
I'm not bothered either way, but I'd just like some opinions and past recipes etc. It's likely this info is quite outed! hahah. I'm not expecting a great haul of blackberries so some info on what sugar etc to use if required would be useful