Blackberry Wine
Ingredients
Directions
Pour the water over the blackberries and let them sit for about 10 days, covered with a cloth.
Strain the mixture and add the brown sugar.
Let it stand for 3 days for fermentation.
Transfer to large bottles and add a little isinglass.
Let it stand for 1 month or 6 weeks.
Strain again and add the lump sugar.
Leave for 3 days, then bottle and cork securely.
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 fruit flavour, colour and the natural sugars and yeasts that start fermentation.
- Brown sugar
- Feeds the yeast during fermentation, producing alcohol and carbon dioxide while adding sweetness.
- Lump sugar
- Added after the first fermentation to sweeten the finished wine.
- Isinglass
- A fining agent that helps clear the wine by settling suspended particles.
The step that matters
Bottling and corking after the final 3 days. Sugar added at this stage can keep fermenting in sealed bottles, building pressure that can break them. Leaving the wine to settle first and corking securely helps control this.
“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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