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Drink

Whoetlebeeey Wine

A fermented wine made from whortleberries, sugar, and optional spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Whoetlebeeey Wine

Ingredients

Directions

Prepare the juice

  1. Pour boiling water over whortleberries to cover them.

  2. Let the fruit sit in the water overnight.

  3. In the morning, press out the juice and measure it.

  4. Add 2 pounds of sugar for every gallon of juice.

Ferment and age

  1. Put the mixture in a barrel and add spices if desired.

  2. When fermentation ceases, close the bung and store the barrel undisturbed for several months.

  3. Bottle the wine when it is nine months old.

  4. If not clear, filter it before bottling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Whortleberries
Provide the fruit juice that becomes the wine's base flavour and colour.
Sugar
Feeds the yeast during fermentation, producing alcohol and shaping the wine's sweetness.

The step that matters

Waiting for fermentation to cease before sealing the barrel. Sealing the bung too early can trap active fermentation, causing pressure build-up. Letting fermentation finish first makes the wine stable before the long rest.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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