Jack Keller considers 6 lbs of blackberries per gallon to be a heavy
bodied wine, so don't over do it. http://winemaking.jackkeller.net
Look on the recipe page. He is the fruit wine expert.

Jack often calls for the addition of grape tannin to give fruit wines
a little more "bite".

He also says that peaches usually need a second ingredient to give
sufficient body.


On Jun 27, 8:57 pm, sonnybeach > wrote:
> I went to a BBQ at my Mom's house this afternoon and I took two
> bottles of my 2008 peach and my 2008 blackberry wine.
>
> The blackberry wine was very good, but the peach wine was still a
> little raw. Still, the alcohol content was there and the BBQ was a
> very pleasant party for all.
>
> I plan on letting the remainder of the bottling sit until about
> September for trying it again. At that time the peach ought to be a
> lot more mellow, and the blackberry ought to be even better.
>
> My only comment about the blackberry is that I think I should use
> more blackberries for greater fragrance. I think I used about 5 lbs
> of blackberries per gallon for this last 2 gallon batch. This coming
> year I hope to use about 8 lbs of blackberries per gallon for a 5
> gallon batch.
>
> I sweetened the blackberry wine with about 1/4 cup of sugar per
> gallon and the peach wine with about 1/2 cup of sugar per gallon.
> Neither wine seemed oversweet to me.
>
> --
> Sonnybeach