This weekend fun will be the 2nd blackberry batch from this falls
pickings. 1st batch (5 gallon) is bulk aging, nothin' but
blackberries with Pastuer Red yeast in that one.

Objective, full flavored dry table wine. So being a rank noobie (I'm
looking for thumbs up or thumbs down people - help) , the recipe will
be as follows, unless someone stops me :-)

30lbs Blackberry
5lbs banana
2lbs dark raisins
Sucrose to 1.095
Acid blend to .65%
3.5 tsp pectic enzyme
6.5 tsp yeast nutrient
Water to 6.5gal
Cote Des Blanc yeast

Any fixes or advice is appreicated.
TIA
Steve - Noobie
Oregon