Fruit Wine Recipe: BLACKBERRY

20 lbs. Blackberries
3 gallons water (use to dissolve sugar)
9 to 12 lbs. Corn Sugar
5 Campden Tablets
1 1/2 tsp. Yeast Nutrient
2 1/2 tsp. Pectic Enzyme
1/2 to 1 oz. Acid Blend
1 pkg. Pasteur Red Wine Yeast

Balling Reading - 18o to 20o
Acid Reading - .65 to .75