Blackberry juice wine
 

I am attempting to make blackberry wine a by removing the seeds before I ferment. I juiced a bucket of blackberries and came up with around a gallon of juice. Unfortunately I did not weigh the berries before hand. Has anyone every made wine with blackberry juice and how much water should I add to the juice if I'm looking for a medium body. I can always pick more and juice more....I think I'm going to a 3 gallon batch this time.

We made one recenty with just the juice, came out pretty good but I am sure adding water will be fine. It was a very intense flavor. But I really have no idea, just saying just juice was fine IMO.

Dry medium or sweet will depend on final gravity - either when the yeast dies or through backsweetening after stabilizing. If you want more depth in the body, try adding raisins :)