Skip to main content
Drink

Blackberry Wine

Ferment blackberry juice with water and sugar in stone jars, covered with muslin, then bottle when fermentation stops.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Blackberry Wine

Ingredients

Directions

  1. Combine three quarts of juice, one quart of water, and three pounds of sugar.

  2. Place mixture in large stone jars, nearly full.

  3. Cover jars with a muslin cloth.

  4. Let remain until fermentation ceases.

  5. Bottle, taking care not to disturb the fluid.

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. See the original page.

Explore the science

What each ingredient does

Juice
Supplies the main flavour and colour, plus the fruit sugars that yeast ferments into alcohol.
Sugar
Feeds the yeast, which turns it into alcohol and carbon dioxide, and adds sweetness.

The step that matters

Bottling without disturbing the fluid. Yeast and fruit solids settle to the bottom during fermentation. Stirring or jostling the jar lifts this sediment back into the liquid, leaving the finished wine cloudy and gritty.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes