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Drink

Blackberry Wine

A fermented blackberry wine made by mashing berries, adding boiling water, sugar, and fermenting for weeks.

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. Mash the blackberries well.

  2. Add boiling water to the mashed berries and let it stand for 24 hours.

  3. Strain the mixture and add loaf sugar to the juice.

Ferment and store

  1. Allow it to ferment for 3 to 4 weeks with the bung laid on loosely.

  2. After fermentation, stop it tightly and store for several months.

  3. Finally, bottle the wine.

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 juice, flavour and natural sugars that the yeast ferments into alcohol.
Loaf sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide and adding sweetness.

The step that matters

Leaving the bung loose during fermentation. Fermentation releases carbon dioxide, which needs an escape route. A tightly sealed container can build pressure and burst, so the bung is left loose until fermentation finishes, then sealed tightly for storage.

“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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