.  From past
> posts, we know in northern europe the ripening of berry species takes
place
> sequentially over 2-3 months. surely paleo man came across vast thickets
of
> brambles from time to time.

i have eaten fruits in any shape color and state of ripeness  possible and
have yet to see those fermented fruits who are talking about . at the most
stage of alcooholic transformation possible in a fruit ,the amount of
alcohol produced is ridiculously low .
have you ever seen the quantity of raw fruits necessarry to produce
alcoholic beverage from them and this in a very controlled fermenting
process.? nothing to compare with what you can get from naturally ripening
fruits . most likelly the fruit will turn  into vinegar  or molds quicker
than into  alcohol,.
no chance to be interested in those
we have blackberries here that stay on the vines from beginning of august to
as late as december for the last rare ones , you can find them in any
posible state from completelly dried to completelly moldy , never met a
perfectly fermented one yet .if there was the wasps will empty them before
us .( "pas folle les guepes "as the french expression say )
jean-claude