Blackberry Wine
Ingredients
Directions
Prepare the juice
Mash the blackberries as fine as possible and pour over them the clear spring water.
Cover and let it stand for 24 hours to ferment.
Strain the mixture through a cloth.
Make the wine
To every 3 quarts of juice, add 2 quarts of cold water and 5 pounds of brown sugar.
Pour into a demijohn, reserving some to fill the vessel as fermentation occurs.
After 6 to 8 days, add ½ box of gelatine for every 10 gallons.
Cover the bung-hole with muslin after two weeks.
Cork tightly after another two to three weeks and leave undisturbed for six months.
After six months, bottle and seal.
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
- Blackberries
- Provide the fruit flavour, colour and the natural sugars and yeasts that start fermentation.
- Brown sugar
- Feeds the fermentation, which turns sugar into alcohol, and adds sweetness and body to the wine.
- Gelatine
- Helps clarify the wine by binding suspended particles so they settle out.
The step that matters
Leave the wine undisturbed while it matures. Fermentation is still producing gas and sediment; keeping the vessel sealed and still lets the wine clear and mellow, while moving it can stir up sediment and cloud the wine.
“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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