Well I'm off and running on my first go at making wine. Took everyones advise and started with Vinter's Harvest Blackberry(for my wife). Mixed all ingredients for a 3 gal batch yesterdy and had a starting SG of 1.090. I let sit for about 24 hours. Today I hydrated my yeast(Vinter's Harvet R56) and stirred into my must(temp 70-72). Saw some activity shortly after adding yeast so I hope I did it correctly. I guess now its daily stirring and watching SG until I move to secondary. If anyone has any advice or sees something I did or am doing wrong please let me know.
Bruce
Bruce