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Drink

Blackberry Wine

A fermented blackberry wine made by mixing sugar and blackberries, boiling, bottling, and aging for six weeks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Blackberry Wine

Ingredients

Directions

  1. Combine sugar and blackberries in a container and let them stand until they ferment.

  2. Strain the mixture.

  3. Boil the strained liquid for 5 minutes.

  4. Pour into bottles or jugs and cork tightly.

  5. Let it sit for 6 weeks before using.

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 fruit flavour, natural sugars and yeasts that start the fermentation.
Sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide.

The step that matters

Let the mixture ferment before straining. Fermentation converts sugar into alcohol and carbon dioxide. Letting it stand until fermentation is active is what turns the juice into wine, so it must be allowed to finish its work before the next step.

“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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