Rinse and pick through blackberries, removing any that are moldy, etc.
Place in a large pot, along with the sugar. Using a potato masher or VERY clean hands, stir and mash blackberries.
Add water, stir well. Heat to ALMOST boiling, then simmer gently for 30 minutes. Stir in acid blend, enzyme, & nutrient.
Pour mixture into a freshly sanitized fermenting bucket. Cover with sanitized lid and air lock, allow to cool to room temperature (overnight).
The next morning, give the mixture a quick stir with a long, sanitized spoon, and – using sanitized equipment – take a gravity reading of the liquid (strain out any blackberry pulp). Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
Sprinkle yeast into fermenter, cover with sanitized cover and air lock. Within 48 hours, you should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in the wine must. This means you’re good to go!
After a week or so, use your sanitized siphon setup to rack the must into a freshly sanitized carboy. Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
Using sanitized equipment, rack the wine off the sediment, into a clean, freshly sanitized carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
Rack one more time, leave it for another 3 months or so.
When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling. **
If stabilizing, follow the instructions on your selected type of wine stabilizer to stop fermentation. For potassium sorbate, this needs to be done 2-3 days before bottling.
Using sanitized equipment, take a gravity reading, then rack the wine into clean, sanitized bottles. Cork.