Blackberry Wine
Ingredients
Directions
Ferment the fruit
Combine water and blackberries in a container and let it stand for two weeks, stirring each day.
After two weeks, boil the mixture and strain it.
Sweeten and age
Once cooled, add 1 pound of crystallized sugar for each quart of liquid.
Let it stand for one week, stirring each day.
Bottle
Transfer the wine into stone bottles, then into smaller bottles after a few 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 main flavor, color and juice for the wine.
- Crystallized sugar
- Sweetens the wine and feeds the fermentation that turns the juice into wine.
The step that matters
Add the sugar only after the liquid has cooled. Boiling the mixture and then waiting for it to cool lets the heat settle before sugar goes in. Fermentation depends on living yeast, and very hot liquid can kill it, so the sugar then feeds an active fermentation rather than a stalled one.
“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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