Many older foraging books, and my childhood memories of the 1980’s, insist that blackberries are an autumnal fruit rarely seen before the end of August. These days if you wait until autumn to pick blackberries you will be disappointed. The changing climate now means an early August harvest.
For most, the blackberry is the first (and often only) food that will be foraged. It is my hope that it will become as popular to ferment as it is to turn into a crumble, as Blackberry wine is one of the best homemade wines.
Blackberry wine has a robust, fruity flavour and bouquet, while slipping down a little too easily. And start one now and it will be more than ready for Christmas.
Brambles can be found on wasteground, parks, and in hedges. Picking the fruit is not without its hazards, and the thorns make plastic bags a no-go – one snag of your bag and a day’s pickings are lost to the hedgerow. Indeed, it is the thorns that give blackberries one of their country names, “lawyers”; once they trap you in it is very difficult to get loose.
Blackberries (or brambles) tend to take over wasteground if left unchecked. They can also be found on the edges of parks, in wooded thickets, by railway lines and cycle paths, at field edges and as undergrowth in forests.
Half cup of strong black tea
4 litres water
Juice of one lemon
1 tsp pectolase
Red wine yeast
1 tsp yeast nutrient
To extract more juice from the fruit it helps if you keep the berries in the freezer overnight, then allow them to thaw before using. Ensure they are clean and place into a fermentation bin. Crush with your clean hands or a sterilized stainless steel/plastic potato masher. Pour over 1 litre of boiling water and the sugar. Stir until the sugar has dissolved. Add the further 2.5 litres of cold water then stir in the rest of the ingredients. Cover, and leave to stand in a warm place for 3 days.
Strain into a demijohn and attach the air lock. Rack after a month and allow to ferment out. Enjoy your blackberry wine with a blue cheesecake.