Blackberry Wine
Ingredients
Directions
Prepare the must
Gather ripe blackberries on a dry day and mash them.
Place the mashed berries in a vessel with a tap near the bottom.
Pour 1 quart of boiling water for each gallon of berries into the vessel.
Cover and let it sit for about 36 hours until the pulp rises to the top.
Ferment and age
Draw off the liquid into another vessel and add 2 pounds of sugar for each gallon.
Mix well and transfer to a crock to ferment for 10 days.
Once fermentation has ceased, seal the crock and let it age for 6 to 12 months before bottling.
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, color, and the pulp that rises and forms the base of the must.
- Boiling water
- Extracts juice and flavor from the mashed berries and helps separate the pulp.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and shaping the wine's sweetness.
The step that matters
Drawing off the liquid before fermenting. Separating the liquid from the pulp keeps solids from turning the wine bitter or cloudy. Sugar should be added only after this, so the sweetness and fermentation are controlled in the clear liquid.
“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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