Fermented Blackberry Wine
Ingredients
Directions
Crush the blackberries with the sugar.
Place the mixture in a stone jar.
Add the fresh rain water and stir daily until fermentation ceases.
Strain the mixture and bottle it like cherry 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
- Blackberries
- Supply the fruit flavor and juice that ferment into the wine.
- Sugar
- Feeds the yeast, producing alcohol and carbon dioxide, and sets the final sweetness.
- Rain water
- Dilutes the fruit and sugar into a liquid where fermentation can take place.
The step that matters
Stir daily until fermentation ceases. Stirring keeps the fruit submerged and exposes it to air and yeast, so fermentation proceeds evenly. Yeast converts sugar into alcohol and carbon dioxide, and fermentation slows as the sugar is used up or the alcohol builds to a level that inhibits the yeast. Bottling before it has finished can cause unwanted continued fermentation.
“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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