Since +Chaka Hamilton
wanted to know about the process of making blackberry wine from fruit, here are some pictures from last year's batch. And a description of the process:
Basically, dump all the fruit into your fermenting bucket and mash them up really well. I typically freeze the fruit first, this makes mashing up very easy once they thaw.
Then top up with water to the desired volume, I filled to 7 gallons to end up with about 6 gallons of finished wine.
Take a gravity reading at this point to determine how much sugar you should add to get to your desired starting gravity. Mine is usually in the 1.080-1.090 range. Also add a bit of yeast nutrient and campden/sulfite now if you want.
Add the yeast (or wait a day if you added campden/sulfite). I've been using D47 a lot, but this year I'm going to try either BM4x4 or R56. Rehydrate the yeast in warmish water before pitching, then stir it in.
Open the fermentor and stir it 1-2 times a day for the first week, the CO2 will push all of the fruit pulp up into a big cap in top of the liquid, you want to stir this back in to prevent mold from growing on top and also add some oxygen that the yeast needs to reproduce.
After a week, strain all the solids out and press them. I have a small fruit press that works pretty well, but you can make do with a mesh bag and your sanitized hands. Take a gravity reading at this point it'll probably be between 1.010 and 1.000
After pressing, rack the wine to a carboy and affix an airlock. After a month or two the ferment is likely done and the yeast has settled out. Rack off the lees into another carboy. Tuck the carboy away somewhere and ignore it for a year other than occasionally checking to make sure the airlock hasn't dried out.
After a year taste a sample, if it tastes good, you can bottle it. If you want to sweeten the wine you can add sorbate and sugar to taste and reaffix the airlock and wait a week or so to make sure that the sorbate worked and fermentation has not resumed, then you can bottle it.