Name: Blackberry Wine
Ingredients: 2 buckets of blackberries; 3 quarts of water per gallon; 2½ lbs. of white sugar per gallon

Blackberry Wine

Ingredients

2 buckets of blackberries
3 quarts of water per gallon
2½ lbs. of white sugar per gallon

Directions

Prepare the must

Wash the blackberries thoroughly.
For every gallon of blackberries, add 3 quarts of water.
Steam the mixture through a bag and sieve.
Add 2½ lbs. of white sugar for every gallon of the mixture.

Ferment

Let the mixture stand for 48 hours in a large tub.
Skim off any foam that rises.
Stir once a day.
Transfer the mixture into a cask, leaving some space at the top, then close and seal it.
Allow the wine to age for improved flavor.

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 main fruit flavor, color, and natural sugars that feed fermentation.
White sugar: Feeds the yeast during fermentation, producing alcohol and helping preserve the wine.

“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.