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I recently made blackberry wine and made the mistake of juicing them. Ended up with tiny fibers that were almost impossible to filter out of the juice.

Another question, what do you reckon would be the best yeast? I was planning on just using the generic red wine yeast from my supplier but is there anything better I could use?

I have been prepping to start my first wine for about a week now. I have been making beer for a while now, so i am familiar with the fermentation process. Still not sure if I should go with "super specific, follow a recepie" or just wing it and throw some yeast in some juice and let it sit. My...