Blackberry Wine

8 quarts fresh blackberries
10 pounds granulated sugar
4 1/2 gallons water

In a clean 10-gallon crock jar or plastic bottled water jar, add the sugar. Heat water to 100° then add to the sugar. Dissolve thoroughly. Measure out 8 quarts of fresh, good quality fruit and pour into the sugar and water mixture.
Cover the crock with a cheesecloth and secure tightly with butcher's twine or place a wine-making air-lock device in the mouth of a water jar. Place in a cool, dark place and allow to ferment for 6 weeks. At the same time each week stir the mixture in crock or shake the bottle well to blend the ingredients. When done, strain the wine through a few layers of cheesecloth 2 to 3 times, then bottle and store in a cool dark place.