So, I have been working on revising my recipe based on the experts on this thread and doing much reading and researching. This is what I have come up.
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Clean and place fruit in 5 gallon bucket.
Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast and Pectic Enzyme, into your gallon bucket. Add water to equal the batch to 5 gallons. Then add campden tablets. They should be crushed up before adding.
Cover the gallon bucket with a thin, clean towel and wait 24 hours. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas leaves the container making it safe to add the wine yeast.
After 24 hours, sprinkle the wine yeast over the surface of the juice. Add 1/8 teaspoon of Pectic Enzyme for every gallon of juice/pulp at the beginning of fermentation. Then cover with a thin, clean towel. Allow this mixture (must) to ferment for 5 to 7 days. You should start to see some foaming activity within 24 hours of adding the wine yeast.
After 5 to 7 days remove the pulp from the gallon bucket and discard. Siphon the wine into another 5 gallon bucket in a careful manner, so as to leave the sediment behind. You can easily remove the pulp by lifting out the fermentation bag (if you have one). Wring out any excess juice from the bag. Siphon the wine off the sediment without stirring it up. Get as much liquid as you can, even if some of the sediment comes with it. If necessary, add water back to 5 gallons.
Attach your special lid with tubing (my own version) to gallon bucket. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear.
Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden Tables that have been crushed and then bottle. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine.
*****************************************************************************************************************************************************************************
Clean and place fruit in 5 gallon bucket.
Stir together all of the wine making ingredients called for, EXCEPT for the Wine Yeast and Pectic Enzyme, into your gallon bucket. Add water to equal the batch to 5 gallons. Then add campden tablets. They should be crushed up before adding.
Cover the gallon bucket with a thin, clean towel and wait 24 hours. During this waiting period the Campden Tablets are sterilizing the juice with a mild sulfur gas. During the 24 hours the gas leaves the container making it safe to add the wine yeast.
After 24 hours, sprinkle the wine yeast over the surface of the juice. Add 1/8 teaspoon of Pectic Enzyme for every gallon of juice/pulp at the beginning of fermentation. Then cover with a thin, clean towel. Allow this mixture (must) to ferment for 5 to 7 days. You should start to see some foaming activity within 24 hours of adding the wine yeast.
After 5 to 7 days remove the pulp from the gallon bucket and discard. Siphon the wine into another 5 gallon bucket in a careful manner, so as to leave the sediment behind. You can easily remove the pulp by lifting out the fermentation bag (if you have one). Wring out any excess juice from the bag. Siphon the wine off the sediment without stirring it up. Get as much liquid as you can, even if some of the sediment comes with it. If necessary, add water back to 5 gallons.
Attach your special lid with tubing (my own version) to gallon bucket. Allow the juice to ferment for an additional 4-6 week period or until it becomes completely clear.
Once the wine has cleared completely, siphon it off of the sediment again. Stir in 5 Campden Tables that have been crushed and then bottle. When siphoning off the sediment, unlike the first time you siphoned the wine, you want to leave all of the sediment behind, even if you lose a little wine.
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I have tons of blackberries right now! and peahen eggs ready to go in the bator tomarrow night 
