7lb 13 oz blackberries (all I could find!)
1 can (1 kg) CWE blackberry concentrate
3 kilos white sugar
3 tsp pectolase
3 tsp yeast nutrient
water to 15 litres
Lalvin RC-212 yeast
blackberries were quite ripe, boiled 1 gallon of water and added sugar to it, when dissolved poured over the blackberries, squished with potato masher, allowed to cool to 21 deg and pitched the yeast. and off it went, origional gravity 1.090
stirred twice a day for first three days, then lifted cap of skins and stones off the top using seive, left to ferment out, sorbated and sulphited, bottled. didnt filter as really quite clear without.
turned out quite well and drinkable at 6 months.
EDIT:
next time I will not use boiling water, I will make up the sugar syrup and let it cool