Blackberry Wine
Ingredients
Directions
Ferment the fruit
Fill a large stone jar with ripe blackberries and cover with water.
Cover and let stand for 3 to 4 days to ferment.
Mash and squeeze the juice from the blackberries.
For each gallon of juice, add 3 pounds of brown sugar.
Return the mixture to the jar and cover closely.
Skim the mixture every morning for a week until it clears from fermentation.
Rack and age
When clear, carefully pour from the sediment into a demijohn, cork it, and set in a cool place.
After 2 months, the wine will be ready for use.
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
- Provide the fruit, juice, and natural sugars that ferment into the wine.
- Brown sugar
- Feeds the yeast during fermentation, producing alcohol and adding sweetness.
The step that matters
Skimming the mixture every morning. Skimming removes mold and floating pulp from the surface, keeping the fermenting liquid clean so off-flavors and spoilage do not develop.
“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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