Blackberry Wine
Ingredients
Directions
Prepare
Place blackberries in a tub and cover with water.
Mash the berries very fine and let them stand for 24 hours to ferment.
Strain the mixture through a bag.
Add sugar and bottle
For every gallon of juice, add 3 pounds of sugar.
Transfer the mixture into stone jugs, leaving room for fermentation.
Cork the jugs tightly and store them in a cool place.
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, juice and natural flavor that the wine is built on.
- Sugar
- Feeds the yeast during fermentation and adds sweetness that balances the tartness of the fruit.
The step that matters
Leaving room for fermentation in the jugs. Fermentation produces carbon dioxide gas that makes the mixture expand and foam. Filling the jugs too full, or corking them tightly before the gas can escape safely, can cause overflow or bursting.
“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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