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Drink

Blackberry Wine

A fermented beverage made by steeping blackberries in boiling water, sweetened with sugar, and aged in sealed bottles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Blackberry Wine

Ingredients

Directions

Make the must

  1. Pour boiling water over the blackberries and let it sit for 24 hours.

  2. Strain the mixture and add the sugar, stirring until dissolved.

Bottle and seal

  1. Bottle the mixture while it is cold in strong wine bottles.

  2. Soak the corks thoroughly, then insert them into the bottles and tie them down tightly.

  3. Seal the end of the bottles with sealing wax.

Age

  1. Let it age until October 1st for best flavor.

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

What each ingredient does

Blackberries
Provide the main fruit flavor, color, and natural sugars that ferment into alcohol.
Sugar
Feeds the yeast during fermentation, producing alcohol and adding sweetness to the finished wine.

The step that matters

Bottling while cold. Bottling the mixture while it is cold, and sealing the corks tightly, matters because warm liquid expands and can push out corks or leave the wine exposed to air.

“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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