I am picking over a gallon of blackberries a day and they have at least a week or more left to go. My wife loves blackberry wine....so it seems as though destiny has spoken and I will have to try my hand at making some. I know nothing about it....if anyone has any advice let me know.
I remember it was 4 lb of crushed fruit per gallon. There are wine makin sites that can help you with the yeast and other ingredients. Drywall buckets get you thru the first week or so of fermentation. Then ya gotta use a secondary fermenter with one of those water breathers on top. Get the sugar right and you can get some kick azz wine. Have fun.
Strongly suggest a hose and mason jar for the air lock during primary fermentation. Those little stopper ones can get clogged and pressure builds… could equal sticky stuff everywhere!
I have made some closet sugar wine with baker's yeast lol. Gonna try making some cider this fall with champagne yeast. I'd recommend not using baker's yeast!! Leaves it sugary and doesn't get much higher than 5.3 abv
Scotzin Bros. How To make your own wine: By Paul Scotzin – Scotzin Brothers My first wine was 4 gallon of wild fox grape following Paul's recipe and advice in 84 I think. Rave reviews. I still have some of the 2000 batch in the cellar.