Unsure if you mean from bramble shoots or blackberry fruit so here's one of each.
Not tried these but they are from a reliable source.
Bramble wine
· 1 gallon of tips of young blackberry shoots
· 3 pounds granulated sugar
· 1 tsp acid blend
· 1 tsp yeast nutrient
· 7 pts water
· Montrachet wine yeast
Boil the blackberry tips for one hour, adding water to replace evaporation. Put sugar in primary and strain water onto sugar, stirring until dissolved. Cover and set aside to cool. Stir in acid blend and nutrient, and then add activated yeast. Recover and put in warm spot. When active ferment dies down (about 7 days), transfer to secondary and fit airlock. Put in warm place until fermentation completely stops. Rack into sanitized secondary, top up and refit airlock. Move to a cold place for six months, checking airlock occasionally. Rack into bottles and age additional six months. [Adapted from recipe by Women's Institute Members' Home Made Wines, Syrups and Cordials, 1954, London]
Or…
· 3 lb blackberries
· 2 1/4 lb sugar
· 1 gal boiling water
· Yeast nutrient
· pectic enzyme
· Yeast
Wash, pick over berries. Crush in pan, pour boiling water over. Stir well, cool to lukewarm, add pectic enzyme per instructions. Leave 24-36 hours, and then add yeast and nutrient. Cover well, leave for 4-5 days, stirring daily. Strain, add sugar; stir well so that sugar is all dissolved. Pour into dark fermenting jar, fill to shoulder, fit airlock. Keep the spare liquor in a smaller bottle, also with airlock/cotton wool. When ferment slows down sufficiently for there to be no risk of it foaming through the trap (about 1 week), top it up with the spare wine to the base of the neck, refit the airlock Leave it until it clears, then rack
Recipes by jack Keller