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Drink

Blackberry Wine

A fermented blackberry wine made by steeping berries in boiling water, adding sugar, and fermenting.

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

Ingredients

Directions

Prepare the must

  1. Place the blackberries in a large wooden or stone vessel with a tap.

  2. Pour boiling water over the berries until they are covered.

  3. Allow the mixture to cool until it is cool enough.

  4. Bruise the berries until they are broken.

  5. Cover the vessel.

Ferment and strain

  1. Let the mixture sit until the berries rise to the top, about 3–4 days.

  2. Draw off the clear liquid into another vessel.

  3. Add 1 pound of sugar for every 10 quarts of liquid.

  4. Stir the liquid well.

  5. Let it ferment for 7–10 days in a similar vessel.

  6. Draw the liquid off through a jelly bag into a large vessel.

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

Full ripe blackberries
Provide the fruit flavour, colour and natural sugars that the wine is made from.
Sugar
Feeds the fermentation, which produces alcohol and carbon dioxide, and adds sweetness to the finished wine.

“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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