Blackberry Wine
Ingredients
Directions
Prepare the juice
Pour 1 quart of boiling water over the blackberries in a bucket.
Let it stand until the next day.
Strain the mixture through a sieve and bag.
Ferment
For every gallon of juice, add 3 pounds of sugar.
Pour the mixture into large stone jars.
Bottle
When fermentation ceases, strain, bottle, and seal.
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 juice, flavor, and color that form the base of the wine.
- Sugar
- Feeds the yeast during fermentation and becomes the alcohol and sweetness of the wine.
- Boiling water
- Helps draw juice and flavor out of the blackberries.
The step that matters
Bottle only after fermentation ceases. Yeast converts sugar into alcohol and carbon dioxide. If wine is sealed in bottles while still fermenting, the gas can build pressure and burst the bottles, so the wine should be fully settled first.
“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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