Blackberry Wine
Ingredients
Directions
Extract the juice
Pour boiling water over blackberries and beat them with a pestle in the water.
Strain the mixture when cold.
Sweeten and bottle
Add 3 pounds of loaf sugar to the blackberry juice and simmer for 30 minutes.
Pour the mixture into bottles and cover with thin muslin or lace (do not seal).
Rest
Let it stand until October to develop flavor.
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
- Supply the main flavour and colour of the wine.
- Loaf sugar
- Sweetens the juice and adds body to the finished wine.
- Boiling water
- Draws flavour and colour out of the fruit and makes a pourable juice.
The step that matters
Cover the bottles with muslin or lace, without sealing them. The mixture gives off gas as it works and ages. A sealed bottle cannot release that gas, so pressure can build up and the bottle may burst. A loose cover keeps out dust and insects while letting gas escape.
“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 Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.