Half the reason I pick so very many berries is that I love blackberry wine. I don’t even bother with preserves- I can get excellent preserves at the Dane County Farmer’s Market with far less muss and fuss. What’s infinitely more difficult to find is blackberry wine. However, the recipe I used last year is no more. So, I did some searching, and found another. This one intrigued me with the additional recipe for blackberry whisky. So I made both, although I blended last year’s technique with this recipe’s amounts. I was worried how the boiling water would affect the flavor of the berries.
The brandy will sit for up to a year, if I can wait that long. It’s on top of the fridge, so I hopefully forget about it, like everything else up there. The wine pulp will sit for a week or two before I strain it off into a carboy for secondary fermentation. It’s nowhere near as hot this year as it was last summer- we’re actually supposed to drop from our current high of 82 (as I write on Sunday) to the 70s all week. I assume that will affect fermentation quite a bit.