I am confused on a recipe for blackberry wine. I want to end up with an ABV similar to Tom's blackberry recipe listed in the "Recipes" section. He is using 10.5 pounds of sugar to 36 pounds of blackberries along with 1 can concentrate for a 6 gallon. Jack Keller's recipe 5 gallon recipe calls for 20 pounds of blackberries and 11 1/4 pounds of sugar. I would like to use Keller's recipe with the addition of 2 1/2 pounds of raisins. How much sugar should I use? Any comments about the addition of raisins?