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The Best Homemade Blackberry Brandy Recipe

Old family recipes make the most satisfying meals and are always a hit with family and friends. Here are some of Stephanie's favorites.

This homemade blackberry brandy recipe is great for many occasions.

This homemade blackberry brandy recipe is great for many occasions.

Delicious Blackberries

What could be more delicious than fresh blackberries with cream and sugar? Nothing!

On a trip to Washington’s Olympic Peninsula, we happened to be camping in late August just at the time the blackberries were ripening. What a treat it was to come upon a bank of blackberry bushes just loaded with ripe, juicy, blackberries! In just a short time, we picked a gallon of berries which we took back to camp. The next few days we had blackberries and cream, blackberries on ice cream and even blackberry pancakes! We weren’t there long enough to return for another batch of blackberries to turn into blackberry brandy, but you can be sure that I’ve got the spot marked in my mind for our next visit!

Beautiful ripe blackberries.

Beautiful ripe blackberries.

Health Benefits of Blackberries

  • Berries are low in calories. 100 g has 43 calories. They are high in vitamins, minerals, anti-oxidants and dietary fibers (100 g contains 5.3 g or 14% RDA fiber).
  • The anti-oxidants in blackberries are believed to help protect against cancer, aging, inflammation and neurological diseases.
  • Fresh berries are a good source of vitamin C. 100 g. of berries contain 23 mg or 35% of RDA Vitamin C.
Wild blackberries on the olympic peninsula. Be careful of thorns when picking blackberries!

Wild blackberries on the olympic peninsula. Be careful of thorns when picking blackberries!

All About Blackberries

Blackberries (Rubus fruticosus) are a perennial shrub covered with thorns. and are known as brambles. They are native to Europe, but are found in growing wild in the North America. They are also grown on a commercial scale in the U.S. In the wild, blackberries are found in hedgerows, along roadsides, and in fields that have been allowed to become overgrown.

Blackberry season lasts from June to September.

The berries have a short shelf life, so plan to use them quickly. They will keep in a refrigerator for a few days. Do not wash until you are ready to use them.

The berry is formed by a collection of droplets that are attached to a central stem. Each droplet is filled with juice and has one tiny, edible, seed in it.

Blackberry Brandy—Easier Than Pie!

Like many fruits and berries, blackberries have a pretty short season. If you’re lucky enough to live in a place where you can pick your own fresh berries in fields or hedgerows, you can preserve the flavor of those luscious berries by making jams and preserves. For an extra special treat, how about some Blackberry Brandy?

Making your own blackberry brandy is easier than making a blackberry pie!

Warning: When picking wild berries, make sure you get them from a place that has not been sprayed with weed killers or pesticides!

An Old Timer's Blackberry Brandy

The recipe included here is called "Brandy" by those who make it. However, technically it is wine because it is not fortified with spirits. According to Wikipedia, true brandy has an alcohol content of 30-60%. The alcohol content of wine ranges from 8-20%. Although I do not know the alcohol content of my blackberry brandy, it's probably in the range wine and not true brandy.

You can have your blackberry brandy ready to delight your friends at Christmas if you make it now. All you need are blackberries, about two to three pounds of granulated sugar, a big glass jar or crock and plastic wrap. Here’s all you do:

Instructions for Making Blackberry Brandy

1. Pick as many ripe blackberries as you can get your little hands on. Rinse well, and pick off any stems and leaves. Don’t remove the overripe berries, they’ll just add sweetness…mmmm…

Gather ingredients: Berries, sugar, large glass jar or crock.

Gather ingredients: Berries, sugar, large glass jar or crock.

2. Get a large glass or crockery jar or crock with lid. I like those big, gallon size glass jars that pickles come in. Have some plastic wrap handy.

3. Wash the crock or jar with hot soapy water and rinse well.

4. Now put a layer of blackberries in the bottom. This layer should be about an inch high.

Layer blackberries and sugar in a large glass jar or crock. Cover with plastic wrap. Lay the lid loosely on top and store in dark  place.

Layer blackberries and sugar in a large glass jar or crock. Cover with plastic wrap. Lay the lid loosely on top and store in dark place.

5. Sprinkle a layer of sugar over the blackberries. If you’re using a gallon sized jar, use about a cup of sugar. This is not an exact science—a little more or less won’t make a whole lot of difference!

6. Put in another layer of blackberries followed by a layer of sugar.

7. Repeat layers until jar is about 1-2 inches from the top. The final layer should be sugar. Depending on the size of your jar or crock, you should have used about 3 lbs. of sugar. If you think you haven't used enough, just sprinkle it on top.

After fermentation is complete, strain brandy through cheesecloth into bottles or Mason Jars.

After fermentation is complete, strain brandy through cheesecloth into bottles or Mason Jars.

8. Pour a cup or two of water over the top. Do not use chlorinated water. If you have city water, then use bottled water.

9. Do not mix.

10. Cover top with plastic wrap and put lid loosely on the jar.

11. Place jar in dark place. Set it on a tray with low sides in case it bubbles over during the fermentation.

12. For the first 7 days, stir with a long handled spoon every other day. After a few days, you'll notice bubbles when you stir. You may also have the mixture foaming over the top of the jar. (You did put it on a tray, didn't you?)

Enjoy a sip! Enjoy your homemade Blackberry Brandy!

Enjoy a sip! Enjoy your homemade Blackberry Brandy!

A Warning About Bottling

Warning! Be sure fermentation is complete (no more bubbles rising to the top when you stir) before bottling or you could have bottles break or explode. If you need to stop fermentation, you can add alcohol to your wine in the form of brandy or vodka. As the alcohol content rises, fermentation will stop.

13. After first week, stir once each week for three more weeks, then strain through cheesecloth. If you want it really clear, you can strain through coffee filters. That will take out all of the residue, but you'll also lose some of your brandy. You’ll get less, but it will be prettier. Bottle up in wine bottles with screw caps or mason jars and store in a dark cupboard. It will be best after about three months. Go ahead and decorate the lids with fabric covers. You’ll have a lovely gift for a friend or relatives at holiday time.

More Potent Fruit Flavored Brandy

As noted earlier in this article, a true brandy is fortified with spirits and has a much higher alcohol content than wine. Many brandy recipes call for the addition of vodka or even brandy to bring up the alcohol content of fruit flavored brandies. These recipes simply call for the addition of fruit and sugar to a quantity of spirits. Although not at all like the recipe here, they are certain to be delicious, too.

You Can Use Other Fruits or Berries to Make Brandy

Some other fruits that work well are:

  • Peaches. Peach Brandy is especially delicious. See my Peach Brandy recipe for details.
  • Blueberries. Blueberries should be crushed slightly to release the juice before adding to the crock.
  • Strawberries. If the strawberries are large, cut into a couple of pieces. If you use blueberries, crush them slightly to release the juice before adding to the crock.

Making Homemade Brandy

Enjoy Your Homemade Blackberry Brandy

Did you cheat and have a taste of that lovely blackberry brandy before your three months were up? I would have! Enjoy your homemade brandy and be sure to share with your friends... they'll love you for it!

Questions & Answers

Question: When making blackberry brandy, does the sugar ferment out as in kombucha?

Answer: No. Although I couldn't tell you the percentages, there is still quite a high sugar content in the finished product.

Question: The blackberry brandy recipe calls for a 1" layer on the bottom. Are the other layers 1" as well? We just discovered a field of blackberries behind our house and would love to try something other than jelly.

Answer: I think layers of 1-2" would work well. If the berries are large, you might want to squish them down to eliminate air space. Lucky you to have a field of blackberries nearby!

Question: I just hit my final week with my batch of blackberry brandy, and it is still fermenting. How do I stop it so that I can bottle it? Does straining it stop the process?

Answer: I would let it be until the fermentation stops on its own. If you bottle while it is still fermenting, you take the chance of having your bottles explode. There are additives that professional winemakers use to stop the fermentation process. You can look them up on the internet if you wish, but I haven't ever used them and can't advise you on their use. Straining won't necessarily stop the process.

Question: My brandy has a good flavor but is a bit sweet. Do you have any suggestions on how to improve my brandy's flavor?

Answer: I think the sweetness is normal. I find that this recipe is more like a liquor, but I love it!

Question: My blackberry brandy came out tart, what can I do?

Answer: I'm surprised that it's tart. You could try adding more sugar to sweeten it to your liking.

Question: When homemade blackberry brandy is bottled, where should it be stored?

Answer: Store it in a cool, dark place.

© 2013 Stephanie Henkel


Judy on August 09, 2020:

Can I put my brandy in plastic bottles with a screw cap, like heavy duty water bottles. I am in the process of making your recipe and hopeing for the best. Looks good! Still fermenting. Should be finished by the end of August!

Bob on July 30, 2020:

I have been researching a blackberry brandy recipe for a while. I planted 5 thornless 12 years ago and make jam or cobbler with the berries. Now my plants have spread to 60 feet. Last year we got 20 gallon bags. We still have jam so I'm going to try your brandy recipe. Is there a reason for making it in glass jars and not in a plastic bucket?

Peggy Slider on July 24, 2019:

Ceramic topped bottles can be found on Amazon ... or you can buy and drink Grolsch Beer (from Holland) and keep the bottles.

Stephanie Henkel (author) from USA on October 23, 2018:

Sylvia - I'm so pleased that your blackberry wine was a success! I don't know of a particular distributor for the kind of bottles you want, but I'm sure an internet search will help you find bottles with ceramic tops. Thanks for writing in!

Sylvia Watterson on October 22, 2018:

Hi Stephanie,

It is unbelievable how delicious this blackberry wine is!! I don't know how I went all these years without making it. Well, maybe I do; I thought it was a much more complicated process.Your hand drawings also helped me to view it as something I could do. I have the 3rd and final gallon left to bottle. Do you know of a U.S. source for 8.5 oz. bottles with ceramic tops? I wanted to use them for small gifts. Thank you so much for posting this recipe.


Stephanie Henkel (author) from USA on August 19, 2018:

Thanks for writing about your success with blackberry brandy, Jenny Spires. Your results sound wonderful!

Jenny Spires on August 18, 2018:

We just finished our first batch of blackberry brandy from your article its fabulous! ! ♡ Yes we cheated and tried it after it was strained. We used two different size jars the 3gallon jar was like a smoother sangria wine with little more alcohol probably. The 1gallon pickle jar tasted like a blackberry vodka. We didn't add any extra alcohol to either of these. Both of them are good not sure why they tasted so different other than size of jars. We have alot of wild berries on our property and there is only so much jam, pies, ect. ya wanna make. Thanks for sharing your recipe for this. Jenny & Joe

Grotecloss on June 13, 2018:

Just made some blueberry Brandy. I hope it turns out well. I'll take any suggestions.

RaRaAtHome on February 06, 2018:

Well, i got my jar going this evening. Redsimp, i'm using your technique and going to add vodka and brandy at the end. Maybe a 1/2 or 1/3 cup of everclear and 1 cup of brandy. I also love blackberry brandy but find few that are really delicious so opted to give it a try. Thanks! And thank you Stephanie, although it looks like its been about a year since she posted. Best wishes to all

Geri on December 28, 2017:

Hi I love this simple, EZ recipe, thank U


After brandy is finished fermenting do I have to put it in a special bottle or can I put it in quart size canning jars ( they are glass)?

After it is finished bubbling can I leave it set for a year or more?

If so anything special I have to do?

Thank you again and Happy New Year

Chuck on December 04, 2017:

Have one gallon of blackberry juice (berries processed down to juice only) in the freezer. What ratios should be used to make blackberry brandy?

Kari Poulsen from Ohio on September 11, 2017:

I really want to try this! Thanks for the recipe. :)

Stephanie Henkel (author) from USA on January 16, 2017:

No, I've always used fresh blackberries. I suppose that you could use frozen...

Kat on January 16, 2017:

Have you ever tried using Frozen blackberries?

Stephanie Henkel (author) from USA on December 22, 2016:

Ruth - Give it a taste! :) I believe that we just decided it had fermented long enough at three weeks, but it won't hurt to let it sit longer.

Ruth Heley on December 18, 2016:

Hi Stephanie! My mixture is nearing the end of its time and it is still fermenting. Do you think I should let it continue to ferment until it is done or should I strain it anyway at the end of the three weeks. I suppose I could move it into the upstairs where it is a little warmer and let the fermentation hurry a bit. What do you think?

Stephanie Henkel (author) from USA on August 13, 2016:

Redsimp - Wow, it seems like you discovered a magic formula! Gotta try that!

redsimp on August 12, 2016:

Well, I followed the directions on the frementation, strained it twice (window screen, then cheesecloth), then added 1 cup of vodka & 1 cup of brandy and just enough water to make a full gallon - IT WAS AMAZING! I like blackberry brndy and this was better than any I have ever bought. Not sure it will last long enough to fully settle, age and then get a final filtering!

Smooth, velvety, rich blackberry flavor and just enough kick. My wife, who is NOT a brandy fan and skeptical of my food experiments, thought it was fantastic! Thanks again!

Mike Lusby on July 16, 2016:

My wife and I picked 4 gallons of blackberries today. I still have 4 or 5 long days of picking to do. This is the best year I've ever seen for wild blackberries! I estimate we will end up with 13-15 gallons if the birds don't beat us to them. Todays berries were cleaned and put in the freezer for cobblers, but I am definitely getting some brandy started with tomorrow's batch.

Stephanie Henkel (author) from USA on July 07, 2016:

Redsimp - Good luck with your blackberry brandy! Wish I had access to some ripe blackberries right now, too!

redsimp on July 07, 2016:

I had lots of cherries this year, so a batch of cherry liqueur is now in process. Now we have excess blackberries & was looking for something similar to try with those & I came upon your recipe.

So, I'm giving it a go. Picking, washing, and packing the jar took about 1.5 hrs (most of it picking). But instead of covering the top w/ plastic wrap, I used a rubber glove as an air lock. It was much quicker than the blackberry pie filling or jam I'm made before. Looking forward to taste-testing. Thanks for sharing the recipe!

Linda Robinson on May 12, 2016:

This was just an amazing hub about blackberries. The description are so detailed and interesting to read, so nice meeting you Stephanie. Definitely a tremendous complete hub. Definitely one of my favorite mouth watering fruit. I look forward to reading many more of your hubs, happy to be following you. And the thorough instructions for blackberry brandy as well as the added helpful tips on their health benefits. A super hub. Linda

Peggy Woods from Houston, Texas on March 11, 2016:

This sounds good. I remember eating so many wild blackberries when we were in Oregon one year. They seemed to grow just about everywhere!

linda bowen on August 09, 2015:

Thanks Stephanie!!! We are into week 2......Can't wait to see how it turns out!!!!

Kristen Howe from Northeast Ohio on July 04, 2015:

I'm planning to buy blackberries tomorrow. But this is a handy recipe to make in the future for the brandy. Voted up for useful!

joe on February 20, 2015:

This is a great recipe for a fun and simple blackberry wine. I like how you do not add yeast or nutrients to the jar; the fruit has wild yeasts that can do the job just fine and provide a more natural flavor, as well as make the process easier for the general public. True brandy is not actually fortified wine. Fortified wine is called Port in most cases. Brandy is wine that has been run through a still.

Stephanie Henkel (author) from USA on November 08, 2014:

KTS - I don't think this would be the best method to use with apples. I know that some people let their apple cider ferment into hard cider, but I don't imagine it's anything like wine. I'm sure you can find some pointers if you do an internet search. Good luck!

KTS on November 08, 2014:

I don't suppose this would work with apples would it? Where I live apples are local and easy to get from farms, But berries and even good ripe peaches are difficult to source.

I'd try for Applejack to take advantage of the upcoming cold snap, but can't source all the special tools to properly distill a wine put it through additional freeze distillation, so an apple liquor/wine is a nice alternative.

Stephanie Henkel (author) from USA on October 10, 2014:

AliciaC - How lucky you are to have access to fresh blackberries! Good luck with your blackberry brandy next year and enjoy!

Linda Crampton from British Columbia, Canada on October 10, 2014:

I love the sound of this recipe! There's always a good crop of blackberries near my home. I've discovered this hub too late for this year's crop, but I'll remember it for next year!

Stephanie Henkel (author) from USA on September 09, 2014:

liesl5858 - Thanks for stopping by, and good luck with your blackberry brandy!

Linda Bryen from United Kingdom on September 08, 2014:

Stephanie, I love this hub, we just have about blackberries ripening everywhere at the moment, so I will have a go at doing your recipe for Blackberry brandy. Thank you for sharing your useful, interesting and awesome hub. Voted and pinned.

Ralene Martinez from Garden Valley, California on September 02, 2014:

Thank you Stephanie.

Stephanie Henkel (author) from USA on September 01, 2014:

Ralene Martinez - It should not be mold forming, but if you are worried about the specs, skim them off and spread another cup of sugar over the top of the mixture. Press down with your ladle to dampen the sugar, but don't mix it just yet. I would not abandon the project. Let it ferment and follow the remaining directions.

Ralene Martinez from Garden Valley, California on September 01, 2014:

I am only on day 3 and i stirred it for the first time and I saw mold specks starting on the surface. Is this something I should abandon now? Or is what I saw yeast growth? Help please? I have lots of berries invested in this. lol

Joel on August 26, 2014:

Ok Bill Yovino is right - you are making wine. As for the venting part a lot of old timers used a balloon pricked with a pin- it lets the co2 out but seals when the fermentation pressure drops. The yeast converts the sugars to alcohol with a by-product of carbon dioxide gas which is vented. Using the natural yeast is a chancy thing because some strains can impart off flavors to your alcohol. (Or worse, fail to ferment at all)

Commercial yeast strains are tailored to produce faster fermentation with consistent results. (Any wine shop can recommend a good strain to you)That being said its all what works for you and some pretty good country wines are made just like you did it. Bottoms up and enjoy!

Stephanie Henkel (author) from USA on July 29, 2014:

Steve DeStefano - I don't know the chemical process. I just know that the sugar and the fruit juices eventually ferment and produce the alcohol. I believe that there is naturally occurring yeast on the berries that aids the process of converting the sugar to alcohol. Adding yeast to the mix would probably speed up the process, but I've never tried it. Maybe someone can explain this in more detail?

Steve DeStefano on July 28, 2014:

How does this make alcohol without any yeast or anything? I am just about ready to start making blackberry brandy but really love to understand this first. Can anyone help?

Stephanie Henkel (author) from USA on July 24, 2014:

fenjam - I don't know about your blueberry stuff. It might not have had enough sugar in shouldn't be getting moldy. Don't know what to tell you on that.

Stephanie Henkel (author) from USA on July 16, 2014:

fenjam - Good luck with your brandy! It's wonderful that you have your own supply of fresh blackberries!

fenjam on July 16, 2014:

Thanks for the info! I have a huge hedge in the back yard im looking for stuff to try also i was thinking about racking the brandy after i try it so ill have left over brandy in the berrys after this is my first time so i hope it goes well!

Stephanie Henkel (author) from USA on July 14, 2014:

rebeccamealey - I'm jealous of your blackberry crop! I'd love to have some fresh blackberries right now! Good luck with your blackberry me some!

Rebecca Mealey from Northeastern Georgia, USA on July 14, 2014:

We have lots of blackberries this year! And I have been looking for something different to try. Blackberry brandy. Yum!

Stephanie Henkel (author) from USA on July 13, 2014:

Fenjams - You can use the remaining fruit if you don't squeeze all of the brandy out of the fruit. I prefer to press out the fruit through a cheesecloth, and there's not much left except seeds when I'm done. It's a matter of personal preference.

fenjams on July 13, 2014:

I have a question can you use the fruit remains after fermentation for say fruit toppings?

Vespa Woolf from Peru, South America on March 15, 2014:

I didn't realize it's so easy to make blackberry brandy. I have a friend who swears by it for warding off the flu. I do love blackberries so I'd live to try thus sometime! Thank you fir sharing.

Stephanie Henkel (author) from USA on February 20, 2014:

Chef-de-jour - Blackberry and apple pie? Sounds delightful! Good luck with the blackberry brandy, too! Thanks for stopping in to read and thanks for your comments!

Andrew Spacey from Near Huddersfield, West Yorkshire,UK on February 20, 2014:

Every year for donkey's years I've made a blackberry and apple pie when the blackberries are ripe - even two or three pies some years - but I'll be giving your brandy a try too, cos it sounds delicious!

Thank you for sharing. Voted up!

Stephanie Henkel (author) from USA on October 10, 2013:

fpherj48 - How lovely that reading about my Blackberry Brandy recipe brought back good memories of your Dad! Thanks so much for sharing with us!

Stephanie Henkel (author) from USA on October 10, 2013:

Carter06 - Thanks so much for your enthusiastic comments on my Homemade Blackberry Brandy recipe! You made me smile this morning, for sure!

Suzie from Carson City on October 10, 2013:

UP...interesting & useful! I haven't thought about "Blackberry Brandy" since years ago, when my Dad would enjoy a small glass to sip, after dinner!......I remember loving the smell of it when I kissed my Dad "Goodnight!"......Now see, what an unexpected PLUS I found in your hub. Thank you, Stephanie, for a very sweet memory!...UP+++

Mary from Cronulla NSW on October 09, 2013:

Wow when I found this just had to comment..this is fantastic and love the idea of strawberries & blueberries..and have to say that is such a great idea to do your own drawings, very creative of you!! Will pin this Steph, it will I'm sure get lot's of hit's & repins..cheers

Stephanie Henkel (author) from USA on September 12, 2013:

The Dirt Farmer - Thanks, Jill! When I didn't have photos, I decided to do a few little drawings to illustrate the process. It was fun, and I will do it again! Thanks for your comments and the pin! Enjoy your brandy!

Jill Spencer from United States on September 12, 2013:

Your illustrations are delightful! I've pinned this and am going to try it your recipe. It reminds me of a compote my grandmother made. Looking forward to more of your drawings. Love it!--Jill

Stephanie Henkel (author) from USA on September 09, 2013:

Glimmer Twin Fan - This is so easy! Hope you enjoy it, and thanks for commenting and for the SHARE!

Claudia Mitchell on September 09, 2013:

I am so going to try this! What a great recipe and looks easy too. Pinned, voted and shared.

Stephanie Henkel (author) from USA on September 06, 2013:

Bill Yovino - I don't have the fancy equipment, but I have seen lots of bubbles!

Bill Yovino on September 06, 2013:

I was most concerned with the safety factor. The rest is just semantics. When I make wine, the fermentation container is fitted with a special fixture that lets CO2 out but doesn't allow air in. This fixture is clear and contains a liquid. I'm always amazed at how much CO2 is generated during fermentation. That fixture starts bubbling like crazy.

Stephanie Henkel (author) from USA on September 06, 2013:

Bill Yovino,

Obviously you have more expertise than I do when it comes to the finer points of making of wine and spirits. My recipe came from an old-timer whose “brandy” I’ve enjoyed. Although I haven’t heard about any explosions, I can understand your concern. When I make my peach brandy (which you would also probably consider wine), I do not cover it tightly, and also stir frequently in the beginning. To address the concern of the C02 building up, I will add this recommendation to this article.

Brandy is fortified, and I’ve seen many recipes that call for an addition of vodka to bring up the alcohol content. I prefer not to do that. In an effort to be more accurate, I will add a note explaining the difference between wine and brandy.

I appreciate your taking the time to comment here as I think my article will be better after the changes are made.

Stephanie Henkel (author) from USA on September 06, 2013:

Kathryn Stratford - So glad you found this recipe of interest! Thanks for stopping in to read and comment!

Stephanie Henkel (author) from USA on September 06, 2013:

CraftytotheCore - How lucky you are to have all of these berries growing right in your backyard! What wonderful things you can make!

Stephanie Henkel (author) from USA on September 06, 2013:

Randomcreative - I think this would go well in sangria...or just by itself! Thanks for your comments!

Kathryn from Windsor, Connecticut on September 05, 2013:

I have never made this, or even thought of making it, but it looks pretty easy! I love blackberries, so I am interested in trying this out sometime.

Thanks for sharing this with us, and have a great day!

~ Kathryn

CraftytotheCore on September 05, 2013:

This looks delicious! I have wild blackberries, raspberries, and wineberries growing all over my yard. Once a family farm, there are residual plants which my grandfather calls weeds. He used to mow over them and try to minimize them through weeding. I've let them grow back. Now I even have wild grapes growing.

Stephanie Henkel (author) from USA on September 05, 2013:

DDE - Thank you for stopping in to read and comment!

Devika Primić from Dubrovnik, Croatia on September 05, 2013:

Sounds a great idea, and with blackberry is a unique method thanks for this lovely recipe.

Bill Yovino on September 04, 2013:

Ok, so you're using the natural ambient yeast that's everywhere. That will sometimes work and sometimes give you a very unpleasant result. Adding a known wine yeast will give more consistent results. I'm a bit worried that you're not venting the containers. When yeast breaks down sugars, they produce equal parts by weight of alcohol and carbon dioxide. I'm surprised that your efforts haven't exploded. Also, you're making wine, not brandy. Brandy is fortified, meaning it contains more than 16% alcohol, which is higher than yeast can tolerate. That extra alcohol has to be added at the end or it will kill the yeast.

Rose Clearfield from Milwaukee, Wisconsin on September 04, 2013:

I'd never thought about making brandy before, but you make it seem so simple. Thanks for the great recipe! Blackberry brandy sounds great. I love to use brandy in sangria and bet that this version would be perfect for that.

Stephanie Henkel (author) from USA on September 04, 2013:

AudreyHowitt - LOL...well, we have to make sure it's progressing properly!

Audrey Howitt from California on September 04, 2013:

Yum!! I would cheat too!

Stephanie Henkel (author) from USA on September 04, 2013:

DzyMsLizzy - Blackberry wine sounds delightful, too! Thanks for the read and your votes and comment!

Liz Elias from Oakley, CA on September 04, 2013:

I'll have to inform my back-fence neighbor of this--he has a large planting of blackberries, from which he already makes blackberry wine. (Very delicious!)

Voted up, useful and interesting...

Stephanie Henkel (author) from USA on September 04, 2013:

FourishAnyway - How lucky you are if you have access to wild blackberries! Thank you for your kind comment on my illustrations...I didn't have photographs, so it was a fun work-around!

Stephanie Henkel (author) from USA on September 04, 2013:

Just Ask Susan - Let me know how you blackberry brandy comes out. Good luck with it!

Stephanie Henkel (author) from USA on September 04, 2013:

Monis Mas - I love blackberries, too, anyway you serve them. Glad you enjoyed the blackberry brandy recipe!

Stephanie Henkel (author) from USA on September 04, 2013:

Sharyn's Slant - When we were kids, we were very wary of the brambles. No matter how hot it was, we would wear long pants, socks and sturdy shoes and long sleeved shirts when we headed out blackberry picking. We still seemed to get scratched, but those luscious berries were worth it!

Stephanie Henkel (author) from USA on September 04, 2013:

Rebeccamealey - Here's hoping you have a bumper crop next year so that you can try this recipe! Thanks for stopping by to read and comment!

Stephanie Henkel (author) from USA on September 04, 2013:

Tillsontitan - It is so easy to make Homemade Blackberry Brandy. My husband says that in his family, it was used "medicinally" as a cure for colds. :) Thanks for your comments and the share!

FlourishAnyway from USA on September 04, 2013:

I like your idea here and your variations! We use a lot of wild blackberries and this seems like a nice treat. Your illustrations were just darling. Voted up and more.

Susan Zutautas from Ontario, Canada on September 04, 2013:

Will have to try this. YUM!

Agnes on September 04, 2013:

I love blackberries! This is an awesome recipe.

Sharon Smith from Northeast Ohio USA on September 04, 2013:

Well this was enjoyable Steph! I'd like to try this. I wish blackberries didn't have prickers, darn it. But they are worth it!

Rebecca Mealey from Northeastern Georgia, USA on September 04, 2013:

This sounds really cool to do. Our blackberries this year were a toatl washout. Too much rain. Maybe next year!

Mary Craig from New York on September 04, 2013:

Sounds so easy, who would've thought? Fermented, alcohol, whatever, it sounds good to me Stephanie! Thanks for sharing this great tip.

Voted up, useful, awesome, interesting and shared.

Stephanie Henkel (author) from USA on September 04, 2013:

sraddn - If you have access to blackberries or another fruit or berry, this is a great way to preserve them to enjoy later!

Sukhdev Shukla from Dehra Dun, India on September 03, 2013:

Quite interesting! Worth trying.

Stephanie Henkel (author) from USA on September 03, 2013:

Suziecat7 - I LOVE apricot brandy, but have never made it...good idea! Thanks for stopping in!

Stephanie Henkel (author) from USA on September 03, 2013:

Billybuc - LOL - Well, you can still enjoy those beautiful blackberries with some cream and sugar!

suziecat7 from Asheville, NC on September 03, 2013:

This was great. I used to make apricot brandy years ago. I'll have to try this. Thanks.

Bill Holland from Olympia, WA on September 03, 2013:

Well, Steph, it I weren't an alcoholic I just might try this. LOL

Stephanie Henkel (author) from USA on September 03, 2013:

Bill Yovino - I don't believe that macerated fruit is fermented. Even though yeast would speed up the process, I haven't used it here. When making my peach brandy, I've tried it with yeast and without yeast. The fermentation takes place either way, although the yeast makes it happen faster. Perhaps leaving the lid on loosely would be better...

Stephanie Henkel (author) from USA on September 03, 2013:

Lori P. - Sorry, I don't know the alcohol content of the homemade brandy.

Lori Phillips from Southern California USA on September 03, 2013:

What is the alcohol content of the finished product?

Bill Yovino on September 03, 2013:

Are you sure you're making brandy and not just macerated fruit? You're not using yeast and you're not venting the CO2. Sounds dangerous.

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