Using Toms Blackberry recipe for blackberry wine reduced for 5 gallons. I add 1 gal warm water with Go ferm and Ferm Aid(nutrients), 1 crushed campten tablet put in 2.5 tsp of pectin enzyme...whoops. Crushed 25 lbs berries and put in nylon bag. Tried to squeeze as much juice out as possible, let it hang for an hour. Put 8.5 lbs of sugar in boiling water. Poured over berry bag in primary. Topped off with water to get 1.085 SG. Without berry bag I have about 4 gallons product. I added 3 more crushed campten tablets. Put lid loosely on bucket.
Next step is my yeast starter. Whadda think? add yeast 24 hours from start? More pectic enzyme in 12 hours?
Also worried that with only 4 gals the is going to be too much head space in my 5 gal carboy. Will more juice leech out of my fruit bag?
I have never done this before so any feedback helps, thanks!