Blackberry Wine
Ingredients
Directions
Make the must
Add 1 gallon of ripe blackberries to 1 gallon of boiling water.
Let it stand for 24 hours, then strain without pressure.
Add 2½ pounds of loaf sugar to every gallon of juice.
Ferment and clear
Transfer to a demi-john and cover the mouth with thin muslin cloth.
Let it stand in a cool place for 2 months.
Strain through flannel and add 1 ounce of sugar to each gallon to clear it.
Bottle and rest
Bottle the wine, and it will be ready for use in 3 weeks.
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
- Ripe blackberries
- Provide the main fruit flavour, colour and juice for the wine.
- Loaf sugar
- Feeds the yeast during fermentation and sets the sweetness and alcohol level.
- Sugar
- Added at clearing to help the wine settle and clear.
The step that matters
Straining without pressure. Squeezing the bag forces solids and pulp into the liquid, which can cloud the wine and add bitter, astringent flavours. Letting the juice drip through on its own gives a clearer, smoother result.
“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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