Wine making should be one of the first things a gardener should learn ! It is obligatory ! Necessary ! Desireable ! Now, winemaking is simplicity itself. For blackberry, rasberry, or ANY wine made from garden produce, it is all grist to the boozer producers heat and mill. Roughly 3 + lbs of fruit crushed into a plassy bucket. pour boiled water over the mush, Leave it for 3 or so days,
Add some yeast nutrient, a teaspoonful for every gallon, and then add the sugar, barely 3lbs. It is just short of the weight of the fruit, as a rule of thumb. This amount keeps the wine adjustable to taste. If it's too dry, add a bit of made up syrup, just boiled water and sugar, and add to taste.
Then, after three or four days, STRAIN the stuff off into a basic fermenting bucket.Add the yeast, just sprinkle on top. After a ew days, and the liqquid has been bubbling away excitedly and has started to settle down, you can then , with the use of a funnel, pour it into a demijohn, up to the shoulder of the jar.
Now, you can either go into this seriously, OR just enjoy the process. You can either go to a winemakers shop and get an airlock, ( cheap as chips ), OR you can merely stuff some coton wool, or a muslin clootie over the jar mouth, to stop any wine flies, foreign bacteria getting into the wine to be. Patience ! is the watchword. Watch it. DO NOT TOUCH IT ! LEAVE IT ALONE !! and at the end of the fermentation time, which you will know, it will stat to clear. If it doesn't, pop into your local Wilko's and get some 'finings', which has an almost miraculous clearing property. In a matter of 24 to 36 hours, your wine will be crystal clear, and virtually ready for bottling.
You get roughly, if you are VERY careful, over 5 bottles of wine, or barely 6 bottles per gallon. Remember, you can make a decent wine out of nearly anything ! It is simply, soaking the fruit to get the flavours out of it, adding sugar, yeast nutrient, yeast and keeping it fly free by covering the top of the fermentation jar. Airlocks are for serious boozers ! All decent allotmenteers are serious boozers, bless 'em.