Wine, Blackberry
Ingredients
Directions
Prepare the juice
Mash and strain the blackberries or dewberries.
Add 1 quart of water and 4 pounds of brown sugar to the juice.
Ferment
Let it stand for 36 hours, stirring occasionally and skimming off the scum.
Transfer to a cask or demijohn, corking it loosely.
Let it stand until the first of November.
Bottle and store
Pour it off and bottle it.
Cork the bottles tightly and store them in a dry cellar.
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 or dewberries
- Supply the juice, fruit flavour and colour that define the wine.
- Brown sugar
- Provides the sugar that yeast converts into alcohol during fermentation, adding a caramel sweetness.
The step that matters
Corking the cask or demijohn loosely. Fermentation releases carbon dioxide gas. A loose cork lets the gas escape so pressure does not build up and break the vessel or push the cork out.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.