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Drink

Blackberry Wine

A fermented blackberry beverage made with sugar and ripe berries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blackberry Wine

Ingredients

Directions

Prepare the juice

  1. Bruise the blackberries thoroughly to extract the juice.

  2. Let the juice stand for 24 hours, stirring occasionally.

  3. Strain off the clear juice.

Ferment

  1. Add 8 pounds of sugar to the juice and let it stand until fermentation rises and is removed.

  2. Strain the mixture into dark bottles.

  3. Cork the bottles loosely to allow gas to escape.

Age

  1. Store in a dark place for 3 months before use.

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

Blackberries
Provide the juice and flavour that form the base of the wine.
Sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide.

The step that matters

Cork the bottles loosely. Fermentation keeps releasing carbon dioxide. Sealing the bottles tightly can build pressure until they burst, so the gas needs room to escape.

“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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