Blackberry port

[uks]

8 lb ripe blackberries
1/2 pt red grape concentrate
1/2 cup light dry malt
1 &3/4 lb granulated sugar
1/2 tsp pectic enzyme
1-1/2 tsp acid blend
5 to 5-1/2 pt water (depends of size of berries)
1 crushed Campden tablet
1/2 ts. yeast energizer
1 tsp yeast nutrient
1 pkt. Lalvin K1-V1116 (Montpellier) or a port wine yeast

Crush blackberries and strain through a straining bag straight into the fermentation bucket. Tie up the straining bag and leave in the bucket.
Keep stirring in all other ingredients EXCEPT the pectic enzyme, yeast and red grape concentrate. Continusely stirring to dissolve sugar, fit the cover and leave for 12 hours. After 12 hours add the pectic enzyme, place the lid back on and leave for another 12 hours.
After 24 hours add the yeast and cover with the lid. Stir daily and press the pulp in the straining bag to get the maximum flavour. After 5 days the SP (specific gravty) should be about 1.030, strain juice from straining bag and then siphon off liquer into a fermentation barrel. Fit an airlock and put aside for two months. By this time the port is clear and well past last evidence of fermentation, add red grape concentrate, and leave for another 3 weeks. Now bottle allow to mature for a couple of months and drink. I have been told that this can be left for a few years and will only improve even more with time.