I'd like to make a batch of Blackberry wine, and I have a ton of berries in the freezer, some yeast, sugar and camden tablets.
I guess my questions are : How many berries for a 5 gal batch?
Do I need pectic enzyme?
How do I get the wine to turn out dry?
I am totally new to this, I've brewed a few beer kits and one batch of Apfelwein. I could use some help.