OK, here are the basics for Blackberry Wine:(posted 9672 days ago)2+ gallons of fresh blackberries 5 crushed campden tablets 10 lb cane sugar 3 tsp acid blend 3 tsp pectic enzyme 6 tsp yeast nutrient 1 pkg yeast (I use Lalvin 1118)
Dissolve sugar in lukewarm water - about 3 gallons. Squoosh the berries in a nylon bag (I have used old {washed!} panty hose - the idea is to keep the seeds and heavy pulp out) and add to the must. Add other ingredients, except yeast. Add water to 5 gallons. 24 hours later, add yeast dissolved in a cup of the must. You should get a specific gravity of about 1.090. A titration to 5.5 PPT is good, but if that throws you forget it! Also forget the specific gravity if you must! The primary fermenter can be any 6 gallon+ container, food grade recommended (avoid aluminum). The secondary is best a 5 gallon carboy. When specific gravity reaches @ 1.030, transfer to secondary. When s.g. stabilizes (about an s.g. of .990 to .995) it's time to bottle. Bottle as is (dry) or add stabilizer (yeast killer) and sweeten before bottling. If you make wine, this will make sense. If you don't, but would like to learn how, let me know and I'll give you some more info. Good Luck!
Brad