Uncle Herman’s Blackberry Bounce
PREP TIME: 6 months
MAKES: 4 gallons

Herman Ledet is married to Anna Mae Zeringue-Ledet, my mother’s sister and my God-mother. I’ve been told his blackberry wine is some of the best in St. James Parish and I’m happy he shared his recipe with me.


  • 15 pounds blackberries
  • 12 ½ pounds sugar
  • 3 lemons
  • 1 package yeast

In a large stockpot, place blackberries with 3 gallons of water. Bring to a rolling boil, remove from heat and allow to cool. Drain the fruit from the water and return water to the stockpot. Squeeze the blackberry juice through a cheesecloth and into the 3 gallons of water. Bring the stockpot to a low simmer and dissolve the sugar into the hot liquid, stirring constantly. Do not boil. Using a wire whisk, stir constantly to ensure that sugar is totally dissolved. Squeeze the juice from 3 lemons and strain into the sugar/juice mixture. Remove from heat and allow to cool to 90 degrees F. Add 1 package of yeast. (NOTE: The yeast will be killed if water temperature is over 90.) In a 5-gallon water bottle place one gallon of cold tap water. Add the 3-gallon juice mixture to the bottle. Shake vigorously to blend well. Place a rubber or cork stopper with manometer attached in the neck of the bottle. Fill manometer with water according to package directions. A manometer is available at your local wine or beer enthusiast store. Let stand in a cool, dark place for 6 weeks. Siphon the contents into approximately 17 fifth-sized bottles, cap and store in a cool place for approximately 6 months. If bounce is desired in place of wine, add ½ cup brandy into each fifth-sized bottle prior to filling with the wine.

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