Recipe Type: All Grain
Yeast: Wine yeast
Yeast Starter: NO
Batch Size (Gallons): 1
Original Gravity: 1.085
Final Gravity: .990
Boiling Time (Minutes): 1 minute
Primary Fermentation (# of Days & Temp): 7 at 70
Secondary Fermentation (# of Days & Temp): weeks at 65

BLACKBERRY WINE (2) [Medium Bodied Dry] (from Jack Keller's website)
4 lb blackberries
2-1/4 lb granulated sugar
1/2 tsp pectic enzyme
1/2 tsp acid blend
crushed Campden tablet
7 pts water
wine yeast and nutrient
Pick fully ripe, best quality berries. Wash thoroughly and place in nylon jelly-bag. Mash and squeeze out all juice into primary fermentation vessel. Tie jelly-bag and place in primary fermentation vessel with all ingredients except yeast. Stir well to dissolve sugar, cover well, and set aside for 24 hours. Add yeast, cover, and set aside 5 days, stirring daily. Strain juice from jelly-bag and siphon off sediments into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secondary, and fit airlock. Leftover must should be placed in a 750-ml wine bottle with airlock (a #2 bung fits most wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three weeks. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow a year to mature to a nice semi-sec. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]

I used oak in one of the rackings, for a tiny hint of oak only. It fermented dry- it's very good! You can multiple the ingredients (except for yeast) to make more than one gallon!