BLACKBERRY BOUNCE

Prep Time: 7½ Months
Yields: 4 Gallons

Comment:
This recipe came from Herman Ledet, who is married to my Godmother, Anna Mae Zeringue- Ledet. I’ve been told his Blackberry Bounce is the best in Louisiana’s St. James Parish.

Ingredients:
15 pounds blackberries
12½ pounds sugar
3 lemons
1 package yeast
9-10 cups brandy

Method:
In a large stockpot, combine 3 gallons of water and blackberries. Bring to a rolling boil then remove from heat and cool. Strain fruit from water and return water to stockpot. Squeeze blackberries through a cheesecloth. Add juice from blackberries to pot. Bring to a low simmer and dissolve sugar into hot liquid, stirring constantly. Do not boil. Using a whisk, stir constantly to ensure that sugar is dissolved. Squeeze juice from 3 lemons and strain into pot. Remove from heat and allow to cool to 90°F. Add 1 package of yeast. NOTE: Yeast will be killed if water temperature is higher than 90°F. In a 5-gallon water bottle, place 1 gallon of cold tap water. Add 3-gallon juice mixture to water bottle. Shake vigorously to blend well. Place a rubber or cork stopper with manometer attached in neck of bottle. Fill manometer with water according to package directions. NOTE: A manometer is available at your local wine or beer specialty store. Let stand in a cool, dark place for 6 weeks. Before bottling, pour ½ cup brandy into each fifth-sized bottle. This amount will fill about 17 bottles. Siphon blackberry wine into bottles with brandy, cap and store in a cool place for approximately 6 months.

Ingredients for Cream Cheese Frosting:
1 cup cream cheese
1½ cups confectioners sugar
1 tsp pure vanilla extract

Method for Cream Cheese Frosting:
In a small bowl, thoroughly mix together cream cheese, sugar and vanilla until smooth. Beat well until light and fluffy. Frost cake and enjoy.