Blackberries are almost in-season. I'm planning on making 2 types: normal blackberry wine and sparkling wine.
I think I'll more or less follow the same recipe for each: Roughly 5 gals crushed berries with a little pectic enzyme. Maybe throw in a pound of dextrose. Champagne yeast.
Am I missing anything here? Should I used campden tablets? Should I do a 24-hour rest before adding yeast and sugar?