After 3 days picking and a lot of shed blood, 65 pounds of wild blackberries are in the freezer. My wife is still "digging" small thorns from my hands! Preliminary plans are to make 2 (6 1/2 gal) batches (5 lb/gal). The first batch will use juice from steam-juicing. If that batch does well, the second will be made identical to the first. Otherwise, the second will be made on whole fruit and the fruit will be removed after 4 days primary fermentation or perhaps even less. Last year's batch made on whole fruit with 4 days in the primary still has a bitter taste. I am going to wait a bit longer to see if that one improves. If not, I plan to do some experimentation with back-sweetening and, perhaps, blending with a banana wine to see if it can be improved. I added some sugar to our most recent taste-test and the sugar brought improvement so there is hope.