Skip to main content
Drink

BuaceBerry Wine

A homemade wine made by mashing berries, adding boiling water, sugar, and fermenting for several months.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

BuaceBerry Wine

Ingredients

Directions

  1. Mash the berries.

  2. Add 1 quart of boiling water to each gallon of mashed berries.

  3. Let the mixture stand for 24 hours, stirring occasionally.

  4. Strain the mixture and measure it into a jug.

  5. Add 2 pints of sugar to each gallon of the strained mixture.

  6. Cork the jug tightly and let it stand until the following October.

Recipe from a historical cookbook (Internet Archive).

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

Berries
Provide the fruit flavour, aroma and natural sugars that ferment into the wine.
Sugar
Feeds the yeast during fermentation and adds sweetness and body to the finished wine.

The step that matters

Cork the jug tightly and let it stand until the following October.. A tight seal keeps air out so the fermentation proceeds slowly and the wine does not spoil or turn to vinegar. Long rest lets the flavours mellow and clear.

“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 SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes