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Drink

Blackberry Wine

A fermented blackberry wine made by macerating berries, adding sugar, and allowing natural fermentation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Blackberry Wine

Ingredients

Directions

Prepare the juice

  1. Combine bruised blackberries and cold water in a container.

  2. Let the mixture stand for 24 hours.

  3. Strain the mixture to extract the juice.

  4. Add sugar to the juice.

Ferment

  1. Fill a cask with the mixture.

  2. Allow the cask to remain undisturbed for 6 weeks to ferment.

  3. Cover the cask with a thin piece of muslin.

Bottle and seal

  1. Draw off the wine from the cask.

  2. Bottle the wine without shaking the cask.

  3. Cork and seal the bottles.

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.

Explore the science

What each ingredient does

Blackberries
Provide the juice, fruit flavour and deep colour that form the base of the wine.
Sugar
Feeds the yeast during fermentation, which produces alcohol and leaves the wine sweetness.

The step that matters

Bottle the wine without shaking the cask. Shaking stirs up the sediment and yeast that settled during fermentation. Disturbed sediment makes the wine cloudy and can add unwanted off-flavours, so the wine should be drawn off gently.

“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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