Blackberry Wine
Ingredients
Directions
Prepare the must
Measure and bruise the blackberries.
Add 1 quart of boiling water to the berries.
Let it stand for 24 hours, stirring occasionally.
Strain and sweeten
Strain the liquid into a cask.
Add 2 pounds of sugar for every gallon of liquid.
Age the wine
Cork tightly.
Let it stand until the following October.
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 sugars that yeast ferments into alcohol.
- Sugar
- Feeds the yeast during fermentation and sets the final sweetness and alcohol level.
The step that matters
Let it stand for 24 hours, stirring occasionally. Stirring keeps the bruised fruit evenly in contact with the water so colour and flavour extract well, and the mixture needs air at this stage for early yeast activity.
“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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