I agree completely Robin. 5-6 lbs of berries/gal. Also, be sure to protect
it well form the light. It has a glorious color, one of the best non grape
fruit for red wine, but it will fade badly if stored where light gets to it.
It is the only wine that I store in a closet.

Ray

"Robin Somes" > wrote in message
...
> In message > , Ray
> > writes
> >Which ever recipe you use, I can only envy you. I use dewberries rather
> >than blackberries (very similar) but they make my favorite of all country
> >wines. Do try it.
>
> AOL. I made 5 gallons or so last autumn, wished I'd made more, and was
> grief-stricken (1) when the cork blew out of one of the bottles. The
> main observation I'd make is that the batches done with 3lbs of fruit to
> the gallon were rather thin. OTOH, the batches with 6 lbs/gallon, and
> starting SG of 1105 were tremendous. The recipe I used was somewhere
> half way between Jack Keller's and CJJ Berry's; in places it seems more
> like a cry for help than a recipe, but it worked for me:
>
> Trust me, I'm a webmaster...