Here's a 1 lb recipe I made last year. It is delicious. This year I'm picking enough blackberries to make a 15 gallon batch, which I've found will be at least 60 lbs of berries.
* 4 pounds of Blackberries
* 3 pounds white granulated sugar (optional)
* 1 tsp. yeast nutrient
* 1 campden tablet (crushed)
* 1 pkg. wine yeast
Only pick the biggest, juiciest blackberries, the ones that have a dull black color. Remove any leaves or stems, and wash if they have been sprayed. Mash the berries and put them through a straining bag. (the easiest way I have found without a press is to buy a Large potato masher from a restaurant supply store.) Strain the berry juice into the Primary fermentor. Keeping all the pulp in the straining bag, tie a string around the top of the bag and set it down in the primary. Add any top up water and then all of the ingredients except yeast, and stir until the sugar is dissolved. Cover and let sit for 24 hours. The campden tablets are to kill any nasties living on the fruit, and it dissipates after a day. After 24 hours add yeast and stir. Check hydrometer reading. Cover Primary back up. Stir everyday until until S.G. is 1.030 (around 5 days). Once it reaches 1.030 strain juice from the bag. Siphon wine off of the sediment into a glass carboy. Attach airlock. Let the wine age in the carboy and rack the wine in a few months. keeping the air lock attached at all times. siphon when sediment starts to settle to the bottom of the carboy.