Blackberry Wine
Ingredients
Directions
Ferment the juice
Press the blackberries or dewberries and let them stand for 36 hours to ferment.
Strain the mixture.
Add 1 quart of water and 3 pounds of sugar for every gallon of juice.
Cover the vessel with a cloth and let it stand for 24 hours.
Skim and strain the mixture again.
Age and bottle
Transfer to jugs and let it sit until March.
Carefully draw off the wine and bottle it.
Keep the bottles in a cool place.
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
- Ripe blackberries or dewberries
- Provide the juice, flavor, and natural sugars that yeast ferments into alcohol.
- Sugar
- Feeds the yeast during fermentation and adds sweetness to balance the wine's tartness.
The step that matters
Skim and strain the mixture again. Skimming removes floating pulp and debris that can spoil flavor or cause off-tastes. Careful straining before bottling keeps the wine clear and reduces sediment.
“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.