Blackberry Wine
Ingredients
Directions
Prepare the juice
Gather ripe blackberries on a dry day.
Mash the berries and place them in a vessel with a tap near the bottom.
Pour 1 quart of boiling water for each gallon of berries.
Cover and let stand for about 36 hours until the pulp rises to the top.
Draw off the liquid into another vessel.
Ferment and age
Add 2 pounds of sugar for each gallon of liquid and mix well.
Transfer to a crock and let it work for 10 days.
When fermentation ceases, seal the crock and bottle after 6 to 12 months.
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 flavour, colour and the juice that ferments into wine.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and adding sweetness to the finished wine.
- Boiling water
- Extracts juice and flavour from the mashed berries and helps the pulp separate.
The step that matters
Letting the fermentation finish before sealing. Sealing the crock while fermentation is still active can trap carbon dioxide and cause pressure buildup. Waiting until fermentation ceases avoids this and keeps the wine stable before bottling.
“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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