It's been a week or so of primary fermentation of the blackberry wine and so it was time to rack it.
I filtered it first using a screen to get out the pulp and seeds. Then I let the must stand overnight to settle again, after which I siphoned off the clearish layer.
Because of the pectin enzyme there was a floating goopy layer that plugged the filter but also that remained after filtering. I made sure to avoid siphoning that up. There wasn't much sediment on the bottom of the fermenter, possibly because of the short settling time. I wasn't too careful about siphoning up the bottom sediment.
I drank the leftover must with all the goop and sediment and it was very sweet. No trace of alcohol yet. Now it's a waiting game.
Nice, we have a ton of blackberry trees here. They grow like weeds
Might try fermenting next year