Blackberry Wine
Ingredients
Directions
Prepare the juice
Mash and press the blackberries to extract the juice.
Strain the juice and let it stand for 36 hours to ferment.
Skim off any foam that rises.
Make the wine
For every gallon of strained juice, add 1 gallon of cold water and 2 pounds of brown sugar.
Let the mixture stand in open vessels for 24 hours.
Skim and strain the mixture again.
Transfer the juice to a cask and seal it tightly.
Let it stand in the cask until March, then draw off and bottle the wine.
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
- Ripe blackberries
- Provide the juice and flavor that form the base of the wine.
- Brown sugar
- Feeds the yeast during fermentation and adds sweetness and body to the wine.
The step that matters
Sealing the cask during the long stand. Sealing the cask tightly after transfer limits contact with air, which helps prevent the wine from spoiling or turning sour while it ages.
“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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