I made Blackberry Fizz!

That's it.

booze cabinet at pixiespocket.com

MOST of them are labeled!

I was just tidying my apothecary, and while doing so, I re-discovered an experiment that I’d completely forgotten about…and boy, am I glad I did!

A month ago, I made a batch of blackberry mead from the last bit of the blackberries I picked and froze this past summer. After the berries and honey were bubbling happily in their bucket for a few days and the yeast was definitely healthy and ready to roll, I racked the fizzy liquid into a carboy to finish fermenting. That left behind a bucket full of blackberries to deal with…honey-soaked, fermenting, delicious purple berries. I couldn’t bear to throw them out!

So I did what I do with many things I can’t stand to throw out. I put them in a jar so I can make a cordial out of them!

The berries and the actively fermenting honey must were poured into the jar. There was a chance that they might continue fermenting in the jar, and that could lead to exploding jars! To try and stop the fermentation process, I added booze. Instead of my usual addition of vodka, I chose brandy this time. 

But…and this is ever one of my weaknesses…I didn’t date or label the jar well. The label that I applied to the jar just said “blackberries with honey.” No date. No description of booze. Nothing useful. 

When I found the jar today, I opened it up. It smelled really, really good! There was no mold, no bubbles…it was still and quiet, just like a tincture/cordial should be. Then I took a sip. Delicious! The blackberry flavor fairly danced on my tongue! 

Then I set the jar down and it transformed from the placid liquid into a tempest of purple foam! It fizzed like crazy over the edge of the jar, like a soda that’s been shaken up, or a homebrew beer that was opened too early!

Confused, delighted, and giggling all the while, I poured the fizzing blackberry deliciousness into a new bottle and tried to figure out what in the world just happened…

The best I can figure, the berries and honey continued to ferment under the protective layer of booze. Once I tilted the jar and tried a sip, oxygen hit the fermenting must and poof! Fizz!

One way or another, we just earned a surprise bottle of “sparkling blackberry fortified wine” – aka Blackberry Fizz: the most delicious accident I’ve ever made!  

Sláinte!

Hi! I'm Amber Pixie, and this is my site. Enjoy the recipes, information, posts, and please feel free to message me if you have questions!

1 Comment
  1. […] (March 2015)  I’ve learned more. It could have been something like my “Blackberry Fizz” accidental experiment. Years later, I’m still living and […]

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