Blackberry Wine

Blackberries, which are sacred to the goddess, Brigid, ripen in late summer and early fall, and blackberry wines are made and dedicated to her. In Ireland there was, and still is, a folks taboo against eating blackberries after the autumnal equinox, but all berries made into wines for the goddess were permissible to use. Blackberries are traditionally baked into pies at Lughnasadh.

2 ½ pounds fresh blackberries (handpicked if possible)

Enough water to make one gallon when mixed with the berries

3 – 6 cups of granulated sugar

Let the berries sit out in a large bowl for about 4 weeks, stirring them occasionally. The berries will get a rank smell and may even begin to mold. With mortar and pestle, crush the berries into as smooth a pulp as possible. Add the hot water and stir in the sugar. Pour the wine into casks to ferment for 8 to 10 months. The longer it is kept, the better it will be. The wine will have to be aired every few days to allow building gases to escape.

(Associated holidays: Imbolg, Lughnasadh, Name Days/Birthdays)

Recipe from: Celtic Folklore Cooking, by Joanna Asala