I have a Blackberry/Apple we like
6 Gallon batch
40 lb wild picked blackberries
3 gallon WalMart apple juice
8lb sugar, or enough to be around a SG of 1.09
Yeast energizer and nutrient
Red Star Cuvee yeast
Bentonite
I start all my fruit wines by putting the fruit into a blender and liquidfiy them into a pulp. Place the liquidfied fruit into a 10 gallon primary. I know most use a bag and whole fruit. I feel this method gives a more intense flavor but it is a real pain to rack.
Add apple juice
Disolve sugar in boiling water until clear and add to primary
Add energizer and nutrient and, bentonite (mixed per Pkg)
Add water to the 6 gallon amount, won't be much
Check acid for a % of .65 to .70
I pitch the yeast on the first day, I know others use K-Meta now but I do not. Don't like over use of sulfites. Good yeast feed well, will overcome.
I stir the pulp in the primary 2x a day be carful of foaming hence the 10 gallon primary
Ferment in primary until SG of around 1.02 then rack into secondary, during this racking into secondary I don't worry much about sediment as bentonite needs to transfer also, just so it is not to much or it will come out the airlock.
Allow to ferment down to .0990 or until it is stable at a level in the range below 1.0 Second racking takes place now and I add pectic enzyme at this time.
Next racking takes place in about a week
Allow to age in secondary until clear then stabilize, bottle now if you like too, I bottle a couple weeks after stabilizing.
Backsweeten to your taste My wife likes it sweet so I go to around 1.004
This wine just received a Double Gold at Windber's Wine in the Park.