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Carefully snip about 4.5 litres of blackberry stems of about four or five inches in length, rinse and drop into 5 litres of water along with chopped raisins.
Boil for 30 minutes then remove the stems and raisins.
Leave to cool and add pectic enzyme to break down any pectin for 12 hours.
Adjust to 1.09 starting gravity with about 800g of white sugar.
Adjust acidity to 6.5g/L using tartaric acid, malic acid or lemon juice.
Add yeast and yeast nutrient and allow it to ferment.
Rack into a sealed demijohn when fermentation slows down and follow desired racking schedule.
Stabilize and back sweeten if desired, then bottle after about 9 months.