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Blackberry Wine

A blackberry wine made by steeping berries in boiling water, adding sugar, and fermenting with raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Blackberry Wine

Ingredients

Directions

Prepare the must

  1. Measure and bruise the blackberries.

  2. Add 1 quart of boiling water to the berries and let it stand for 24 hours, stirring occasionally.

  3. Strain the mixture into a cask.

Ferment and bottle

  1. Add 2 pounds of sugar to each gallon and stir until dissolved.

  2. Cork tightly and let it stand until the following October.

  3. When ready, draw off into bottles, adding 2-3 raisins to each bottle.

  4. Cork tightly and store in a dry, cool place.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberries
Provide the fruit flavour, colour and the natural sugars and acids that the wine is made from.
Sugar
Feeds the yeast during fermentation and adds sweetness that balances the fruit's acidity.
Raisins
Add extra fruit character and nutrients that help the fermentation along.

“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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