I'm steam juice extracting 36lbs of Blackberries this afternoon in 2 x 18lbs batches. Previously picked another 12lbs but have eaten some and given the some locals now to old to get out picking. The juice from 36lbs will make 12 galls of blackberry wine. I'll carry on extracting juice and pasteurising it in bottles every 3 days until I run out of bottles  or the blackberries finish, and that might be the end of August the speed they're ripening in this prolonged heatwave.  Might put 30 galls of Blackberry wine on using juice stored from previous years to free up some bottles.