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Blackberry Wine

Blackberry wine made by preserving berries, adding water and brown sugar, then fermenting and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Blackberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,033 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Blackberry Wine

Ingredients

Directions

Prepare

  1. Preserve the berries and let them stand until the next day.

Make the wine

  1. Strain the berries and add 2 quarts of water and 3 pounds of brown sugar to each gallon of juice.

  2. Put the mixture into a tight vessel and let it stand until the next March.

Bottle

  1. Bottle for use, being careful not to stir it up as you draw it off to bottle.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Blackberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together1,033 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberry juice
Provides the main fruit flavour and colour of the wine.
Brown sugar
Feeds fermentation and adds sweetness and a molasses-like depth.

The step that matters

Drawing off without stirring up the sediment. Berry solids and yeast settle during the long rest. Stirring them back into the liquid makes the bottled wine cloudy and gritty, so draw off the clear wine slowly from above the sediment.

“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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