So I stumbled across a recipe for blackberry wine, as such:
Blackberry Wine Ingredients: 49 oz. Blackberry Fruit Puree + 1¼ lb Corn Sugar (or 5 lbs. Blackberries + 1¾ lb Corn Sugar); Bottled Water to 1 gallon total volume; ½ tsp Acid Blend; ½ tsp Pectic Enzyme; 1 tsp Bentonite; 1 tsp Sparkolloid, save this for later use; Lalvin 71B-1122 or Red Star Cote Des Blancs yeast. --http://www.barkingside.com/winerecipes.asp
LHBS just happened to have these 49oz Vintner's Harvest cans so I picked one up on a recent trip. However, I wanted to try substituting the sugar with honey and making a melomel... I realize my blackberry flavor will be very strong if I use the whole 49oz of puree and (I'm calculating) about 1.6 pounds of honey... other recipes for melomels call for more honey and less fruit... but I want to go ahead and use the whole can of puree, and just see how my blackberry wine does with honey instead of cane sugar to raise the gravity... I assume this is still technically a melomel at this point, and I'm sure the honey flavor will be noticeable.
I think I'm gonna start the experiment tomorrow, and I'm curious to hear any input you might have... thanks!