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Klackberry Wine

A fermented wine made from klackberries, sugar, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and wine are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Klackberry Wine

Ingredients

Directions

Prepare the juice

  1. Pour boiling water over the klackberries and let cool.

  2. Bruise the fruit and let it stand until the berries rise to the top.

  3. Drain off the clear liquid and measure it.

Sweeten and stand

  1. Add 2 pounds of sugar for every gallon of liquid and stir well.

  2. Let it stand open for a week or ten days.

Clarify

  1. Draw off the wine and strain it through a jelly bag.

  2. Dissolve ½ ounce of isinglass in a little of the wine for every 3 gallons and mix it through the whole.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Klackberries
Supply the fruit flavour, colour and the juice that becomes the wine.
Sugar
Provides sweetness and feeds the yeast that turns the juice into alcohol.
Isinglass
Acts as a fining agent that gathers suspended particles so the wine clears.

The step that matters

Dissolving the isinglass before mixing it in. Isinglass added dry clumps and clears unevenly. Dissolving it in a little wine first lets it spread through the whole batch so it can bind haze particles and settle them evenly.

“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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