Yeah brother. I'm 6-7 months behind you when I saw this. I am a beer AND wine maker. You've been blessed with WINE ingredients. Skip the ale next time & just make wine. As easy as beer; maybe easier - no hopping. It's just harder to clear. Use MoreBeer!'s cuvee` yeast for all your wines, and use their Biofine mystery clarifier. The biofine says something on it about drops. Just throw in the whole bottle. It's quite small. Don't bother with bentonite (basically, clay flowerpot dust), as it makes huge clouds in the ferment, which require straining. It seems that polyclar heps, too, but biofine's what I've been looking for. Just add corn sugar or even cane sugar -real cheap at Wal*Mart - as needed to spike it up. Don't have my files on hand. I guess anywhere from 4 to 8 lbs sugar should do it. Choose your strength. And I never had any problems with cane though I think I read some kind of complaints about it somewhere. Don't worry about cane sugar in wine.
I had to remove some huge pine trees next to my house. A big, healthy crop of prime wild blackberries developed in place of the trees. I freeze the extra berries till ready, and can use 6 to 10 lbs per 5 - gal. batch. 8's perfect. The wine's been great. As my crop yields grew, I just evolved from light to strong wine! Like you, I couldn't let the fruit go to waste. But wine's the best way to exploit it; better than flavored ale. I made wild grape wine in 2011 when a hurricane dropped treetops that had grapes high in the canopy. Normally unharvestable. But 20 lbs of grapes "came to me". So I was compelled to use it. Mildly annoyed at the distraction from my lagering, I had to do it! Nature's bounty for the taking. Answer the call mof nature - with wine.