Thanks Linda and Cosmore. I will freeze them. I've just found a recipie for blackberry liqueur which sounds yummy!
I'd love to make wine but have never done it before. Does anyone have an idiot proof recipie?
Blackberry wine is a bit hit & miss , quite often you can get a musty after taste caused by the wild yeasts in the fruit .
A way I've often used to overcome this problem is to make a lot of blackberry jam & then use the jam as the fruit & sugar source . The high jam boiling temps will kill the unwanted yeasts, the extra sugar in the fruit base can give you an ideal must specific gravity .
The beauty of this jam idea is that you can now make blackberry wine at anytime of the year ,especially the next year when ambient temps are nice and fermenting warm , but there are no blackberries to be found.
You can also use the jam idea to make the wine and keep feeding it with more sugar to get the elixir which tastes & looks very similar to the German's Schwartz Katz ( black cat ) .
Adding a half bottle of quality brandy , vodka or white rum as the fortifying factor & still adding more sugar to make it to a 60 % proof or more syrupy cheek warming liqueur strength . When you can't dissolve any more sugar crystals in the liquid even after shaking it every day for 10 days it's finished and needs to be stored for a few months to let the flavours develop a bit more . you can decant it into a different bottle to leave the un dissolved sugar behind or you can leave then in the original bottle
Just don't blame me when you become a diabetic from drinking this very very high sugar / high calorie drink a single shot at a time every now & then ... not half a pint in one night like my pal did.