Scuppernong Grape, or Blackberry Wine
Ingredients
Directions
Prepare
Mash the fruit and mix with water.
Strain the mixture through cheesecloth.
Add 3 pounds of sugar to the gallon of juice.
Ferment and bottle
Transfer to a jug and cover with cheesecloth.
Let it sit undisturbed for one month.
After a month, draw off the liquid using a tube, then bottle and cork.
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
- Fruit juice
- Supplies the main flavour and the liquid base that ferments into wine.
- Sugar
- Provides the sugar that yeast converts into alcohol during fermentation, adding sweetness to the base.
The step that matters
Drawing off the liquid with a tube. After a month, sediment settles at the bottom of the jug. Lifting the clear liquid with a tube, without stirring or tipping the jug, keeps that sediment out of the bottled wine and keeps it clearer.
“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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