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Jack Keller's site has quite a wide selection of them, check under
My experience is that lighter blackberry wines (made with 3 - 4 lbs of fruit per gallon) take a year or so at least to be pleasantly drinkable, as the tannins mellow, whereas heavier wines, with 6lbs per gallon, are very full-bodied, and drinkable much sooner.
Here's a recipe for a medium-bodied blackberry I've got going at the moment. I'd expect the result to be getting drinkable about this time next year, after at least 6 months in the bottle. It should end up about 12% alcohol. Makes about 2 gallons.
8 lbs blackberries 14 pints boiling water 2½ lbs sugar More sugar later Vit. B tablets, yeast nutrient, pectolase, campdens.
Put the berries in the primary, add 2½ lbs of sugar, pour on the boiling water, and mash them thoroughly. Add 2 campden tablets. When cool, add pectolase sufficient for 2 gallons. Cover, and leave to soak for 2 days.
Strain into another primary to remove the pips and pulp. Add vitamins, yeast nutrient, and sufficient sugar to bring the SG up to 1090, then pitch the yeast - I just used an all-purpose yeast. Cover with a cloth, and stir twice daily; I generally find the fermentation will go off like a rocket. It may give off a smell rather like hydrogen sulphide, but this disappears later, and isn't so far as I can tell a genuine H2S problem.
When it's finished fermenting vigorously - a week or 10 days should do - rack off into secondaries, fit airlocks, and leave it to ferment further. When it's finished, after a couple of months, it will have cleared extremely well, but thrown an unfeasible quanbreasty of sediment. Rack off the lees into another secondary, and leave it another 6 months at least, before bottling. It may seem harsh and thin at this point, but it matures very nicely.
It's important to keep it in the dark, or use dark-coloured glbutt, because sunlight will fade the colour.
cheers, robin
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