A couple of weeks ago, when going through my refrigerator, I found about 3/4ths of a cup of blackberries in a Mason Jar that I had forgotten about. They’d been in there for a month or so. I opened the lid and smelled them and it was obvious they had started to ferment … so I thought … I wonder if this could be made into Blackberry Wine?

I took a little taste … then added 2 teaspoons of sugar, then put the lid back on then put it back into the refrigerator and let it ferment for awhile longer. After about a week and a half to two weeks, I strained it and drank it. It wasn’t bad!

Next time, maybe I’ll try to do it right, and see if I can make Blackberry Wine for real!

My family had a grape vine and built a wine cellar in the back yard and made their own wine. Once, they were fermenting wine in a Sparkletts® bottle that was stored in a closet and the bottle exploded, spilling the wine all over the place! What a mess! The lesson here is to allow for expansion!