This batch was done with less sugar and diluted with plain water to fill the fermenter to about 4 liters. Actual yield was 3 liters after the losses to sediment. It may be possible to reduce the loss by racking later, when most sediment has settled, and topping up (with sugared water) after. Either way, the sediment didn't go to waste, it was an opportunity to taste the fresh wine.
I'm comparing to a commercial blackberry wine I tasted some while ago.
First off, the wine was dry. Very dry. Undrinkably dry. (Now I understand why the Romans sweetened their wine.) To be expected, though, since I put minimal sugar in and further diluted it. Also because I avoided the industry practice of killing fermentation with sulphites before it finishes, instead letting the yeast eat their fill.
The alcohol content was not high either. Less than 10% by my guess.
I added some sugar when tasting to make it drinkable which undoubtedly affects the rest of the flavour review. The sediment may also carry more flavours than the cleared wine, further affecting results.
The wine was not aged and was harsher than the commercial wine.
The blackberry flavour was stronger than the commercial blackberry wine, but it hit all the same characteristics (to my untrained palate). The tart, astringent qualities of unripe berries were more pronounced. The wine was more astringent or bitter than the commercial and, of course, far drier.
All told, my expectations were lower, that it would have been a total failure. Remarkably it was clearly a blackberry wine with similar characteristics to a commercial variety, albeit room for much improvement.
How long did you let it ferment?