Blackbeery Wine
Ingredients
Directions
Make the must
Bruise the blackberries in a large container.
Add 1 quart of boiling water to the berries.
Let the mixture stand for 24 hours, stirring occasionally.
Cask and age
Strain the liquid into a cask.
Add 2 pounds of sugar for every gallon of liquid.
Cork tightly and let it stand until the following October.
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 flavor, natural sugars and acidity that the wine is made from.
- Sugar
- Feeds the fermentation and adds sweetness and body to the finished wine.
The step that matters
Cork tightly and let it stand until the following October. A tight seal keeps air out so the wine ages without spoiling, while slow fermentation and time mellow its flavor.
“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.