Place the 4lb of fresh and ripped blackberries in a colander, rinse well and then drain. Shift the blackberries into the white plastic food grade bin and top with 2 pints of boiling water.
Stir the blackberries vigorously for few seconds until soft in the warm water and then crush them properly. You can use your hand for this purpose if you find the water warm enough to handle. Continue crushing until the blackberries release their juice completely and dissolve to very much extend.
Add in 1 teaspoon of Pectolase, cover the grade bin by placing its lid at the top and then set it at room temperature over night.
Unseal the grade bin then next day and add 3lb of sugar into it. Stir until the sugar dissolves completely and then top the mixture with some red wine yeast and 1 teaspoon of yeast nutrient.
Cover the grade bin again until air tight, shift it to a warm place and leave for the next 4 to 5 days.
At the end of fourth or fifth day, uncap the bin and carefully pour the mixture into a demijohn, using a large strainer.
Airlock the demijohn, top it up to the neck with some warm water and then set it under the cork for the next 5 to 7 days or until the completion of the fermentation process. You can use a barometer to check out the improvement in the fermentation process. If the finished S.G. of your hydrometer reads 0.998 or lower – it means your wine is all set to go.
Carefully unseal the demijohn, now you can see some sediment at the bottom of it. So use a strainer to rack off the wine into a large clean vessel.
Add a campden tablet to the wine in the vessel in order to preserve it and set it aside for the next three to four months until wine is clear.
Take five medium clean bottles and equally divide the blackberry wine among them.
Cork the bottles thoroughly and then store them in a cool dry place until mature.