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Drink

Blackberry Wine

A fermented blackberry wine made by mashing berries, adding sugar, and fermenting with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Blackberry Wine

Ingredients

Directions

Prepare the juice

  1. Mash the blackberries without bruising the seeds.

  2. Let the mixture stand for 24 hours.

  3. Strain the juice and add 3 pounds of sugar for each gallon of juice, then dissolve the sugar completely.

Ferment

  1. Combine the juice with the water in a cask.

  2. Cover the hole with a piece of muslin.

  3. Allow it to stand until fermentation ceases.

Bottle

  1. Cork tightly or bottle the wine.

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 juice, flavour and colour that define the wine.
White sugar
Feeds the yeast, which turns sugar into alcohol during fermentation.
Water
Dilutes the juice to set the volume and strength of the wine.

The step that matters

Let fermentation finish before corking. Fermentation releases carbon dioxide. Corking or bottling before it ceases can trap gas, which may build pressure and burst bottles, and leftover sugar can keep fermenting in the bottle.

“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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