Many years ago, when with my first husband, I used to make lots of different wines.
One particular batch of blackcurrant (not blackberry) ended up being converted into a sort of "port" by being fortified with some brandy, and a very little bit of either glycerin or liquid glucose (can't remember which ) but was jolly nice!
I think, paddyann it was the same thread that I posted about the demijohn of ancient elderberry I couldn’t bear to pour away! Perhaps it is time to give that a new lease of life too! How much brandy did you put in?
because I cant remember what the thread was called . I told about a 5 gallon drum of bramble wine thats been sitting in my garage for 30 years and that I woouldn't taste in case it was "off"Today we took a sample to a homebrew shop and spoke to the very knowledgeable man .He tells us it has oxidised as all sherries do and if we mix it with a spirit we'll be surprised by the result .
And we are .After adding some brandy to the mix we have what smells and tastes exactly like the very good ,quite expensive Marsala that I buy to cook with.So thanks ladies for encouraging me to do something with it,although I think most said drink it .I think we'll bottle some and see what else we can mix in for a different result .