Blackberry Wine

• As fruits require fermentation to make wine, semifermented blackberries are already halfway there. If they're already crushed, add yeast, sugar and water to the fruits and cover the container they are in so that light can't seep through. The lid needs to be airtight, and the liquid should be left to rest in a container that isn't full to the top, to allow for it to bubble a little. Place the container in a dark, cool place for three months before being bottled. Then bottle it and leave it for another six months to a year as it matures. The resulting blackberry wine should have a deep purple or dark red color, and a fruity, slightly acidic flavor. If you don't like this flavor, next time you can modify the recipe by adding more sugar.
  
  

Blackberry Brandy

• For making brandy, the semifermented blackberries are immersed in the brandy and sugar is added for sweetness. The liquid needs to be stored in a jar in a cool, dark place such as a kitchen cupboard for several weeks. Give the jar a good shake every other day for the first week, then shake just once a week for the following two months. After this, the brandy is ready for drinking, giving a fruity, berry flavor to the strong-tasting liquor that you can consume on its own, mixed with fruit juice or in cocktails.