Skip to main content
Drink

Blackberry Wine

A fermented beverage made from crushed blackberries, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Blackberry Wine

Ingredients

Directions

Prepare the juice

  1. Crush the blackberries.

  2. Add 1 gallon of water to the crushed berries and let stand for 2 days.

  3. Strain and squeeze the mixture to extract the juice.

Ferment and bottle

  1. For every gallon of juice, add 3 pounds of sugar.

  2. Allow the mixture to ferment.

  3. Once fermentation is complete, bottle and cork the wine well.

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

Blackberries
Provide the fruit flavour, colour and the juice that becomes the wine.
Sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide while adding sweetness.
Water
Helps draw juice from the crushed berries during the standing period.

The step that matters

Bottle and cork the wine well. Fermentation gives off carbon dioxide, and a poor seal lets air in, which can spoil the wine. Bottling only after fermentation is complete keeps the wine from pushing corks out or turning sour.

“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