A Process for Making Blackberry Wine
Ingredients
Directions
Prepare
Press the blackberries to extract 4½ gallons of juice.
Wash the remaining blackberry pulp in 5 gallons of water.
Add 6 pounds of white sugar to the water and stir until dissolved.
Combine the blackberry juice with the sugar syrup.
Ferment and store
Pour the mixture into a cask, filling it completely.
Cover the bung hole and let it sit undisturbed for 3 to 4 weeks.
After fermentation, refill the cask and cork it tightly.
Seal the hole with a piece of leather and store until spring.
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 juice that gives the wine its flavor and deep color.
- White sugar
- Feeds the yeast during fermentation, producing alcohol and adding sweetness.
The step that matters
Fill the cask completely. A full cask leaves little air above the liquid. Less air contact limits oxidation and reduces the chance of unwanted microbes spoiling the wine while it ferments.
“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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