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
Ferment
Combine the blackberry juice, water, and sugar in large stone jars, filling them nearly full.
Cover the jars with a muslin cloth.
Let the mixture sit until fermentation ceases.
Bottle
Once fermentation is complete, carefully bottle the wine, disturbing the fluid as little as possible.
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.
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Blackberry + sugartop 21% of all pairsSmell alikelowCooked 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 flavour, colour and the fruit sugars that yeast ferments into alcohol.
- Sugar
- Feeds the fermentation and adds sweetness that balances the juice's tartness.
- Water
- Dilutes the juice so the sugar and fruit acids are at a workable level for fermenting.
The step that matters
Bottling after fermentation ends. Stirring or jostling the jars stirs up settled yeast and sediment, which can cloud the wine and restart fermentation in the bottle. Moving the liquid gently keeps it clear and stable.
“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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