Blackberry Wine
Ingredients
Directions
Ferment
Pour boiling water over blackberries and let stand for 3 to 4 days until foamy.
Squeeze the mixture well and add sugar to the juice.
Let it stand in a covered jar until fermentation stops, skimming occasionally.
Strain and bottle
When ready, strain 3 to 4 times through a thin cloth without squeezing, then bottle and cork.
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 flavour, colour and natural sugars that yeast ferments into alcohol.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide, and adds sweetness.
- Boiling water
- Extracts juice and flavour from the blackberries and starts the fruit softening for fermentation.
The step that matters
Straining without squeezing. Squeezing the bag forces fine pulp and solids through the cloth, making the wine cloudy and adding harsh, bitter notes. Gentle straining keeps the wine clearer and smoother.
“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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