Fill a five gallon bucket half full or so with crushed berries and water. Add sugar (more will make a stronger mash, I usually do a couple pounds) with a quart of water per pound of sugar. Don't go higher than 4/5 full. Add wine yeast, and put on an airlock. Let it ferment for two weeks to a month, it's done when it stops bubbling and tastes bitter. Run it quick through yer pot still, toss the heads and tails. Dilute back below 40% (or just add to a second bucket of mash) and do a slow slow spirit run into pint jars. Toss the heads again, combine the good tasting pint jars into a glass jug, and start tuning yer banjo.I’ve got a ton of blackberry and raspberries at my new place! Anyone have some good booze recipes?