Interested in trying some blackberry wine. There is a ton of wild ones that are ripe right now. I have looked at a bunch of youtube videos and I notice that they all just add the whole berries and kind of stir them around some...it appears when they strain it that for the most part the berries appear almost intact. Why not mash, press or juice them first so you are working with juice instead of a complete berry that looks like it pretty much stays intact??? Maybe another way of asking is, is there a reason to leave the berries intact instead of turning them to juice and using that????? Thanks in advance for any info.