Hello new to site been making wine about 10 years now my question is got 60 lbs of blackberries want to make a 6 gallon batch does anyone have anyone advice? Thanks
Depends on what you want for the end product. I like my wines off-dry or dry, so that's what I make. I'd go with 3.5 or 4 lbs of fruit per gallon of volume, IE: 24 lbs of blackberries for a 6 gallon batch. You'll need at least an 8 gallon bucket fermenter to accommodate all that fruit.
I made a plum wine with 26 lbs of fruit & only had enough volume left for 1 lb of sugar. I let the yeast & enzyme work over the fruit for a couple weeks, then when I removed the fruit, I added the rest of the sugar & water.
I'd freeze those berries & thaw them before crushing with a potato masher; freezing helps break down the cell walls & gives you more juice. Contain the fruit in a mesh sack for easy removal. Use pectic enzyme & yeast nutrient/DAP. Add sugar to your desired OG & pitch your yeast. I like my wines to be between 12 & 16%, with 14% being just about perfect for me. I'd use 71-B yeast, as it will not only ferment the sugar, but will also metabolize about 20% of the malic acid in the fruit, thereby "softening" the wine. If you want a bit of a tart finish to your wine (a lot of people do), then go with another strain of yeast, like Montrachet or D-47. All 3 strains will go to 14%.
I do not backsweeten, I like to use a yeast that will reach it's limit right when it runs out of sugar. I'd add sugar to an OG of right about 1.100 so a yeast that reaches it's limit at 14% would stop right about 1.000, which would be just a hair under 14% You might want to add a bit less sugar, due to the sugar in the berries, or use a yeast that goes to 16%. Like I said, it all depends on what you want for your end product.
Some people would oak a blackberry wine, some would not. Either way, I think I'd bulk age it at least a year, probably 2, then bottle. Of course you'll need to rack it 2 or 3 times while aging.
Hope that helps. Regards, GF.