Blackberry Wine
Ingredients
Directions
Prepare the juice
Gather ripe blackberries on a dry day.
Mash the berries and place them in a vessel with a tap near the bottom.
Pour 1 quart of boiling water over each gallon of berries.
Cover and let stand for about 36 hours until the pulp rises to the top.
Draw off the liquid into another vessel.
Ferment and age
Add 2 pounds of sugar for each gallon of liquid and mix well.
Transfer to a crock and let it work for 10 days.
When fermentation ceases, seal the crock.
After 6 to 12 months, bottle the wine.
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
- Ripe blackberries
- Provide the fruit, juice, and flavor that form the base of the wine.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and adding sweetness to the finished wine.
The step that matters
Sealing the crock when fermentation ceases. Sealing too early can trap fermentation still underway, while waiting too long exposes the wine to air. Watching for the end of bubbling marks the right moment to seal.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.