Mrs. Jones's Blackberry Wine
Ingredients
Directions
Prepare the juice
Wash and pick the blackberries, then mash them in the evening.
Strain the mashed blackberries through thin muslin the next morning.
Add nearly 2 pints of water to the juice.
Ferment and bottle
For every gallon of the mixture, add 3 pounds of sugar.
Transfer the mixture to a jug and cover it with muslin.
Let it stand for two weeks to ferment.
After fermentation, strain it off and cork it tightly.
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 juice, flavour and colour that define the wine.
- Sugar
- Feeds the yeast during fermentation, producing alcohol and carbonation, and adds sweetness.
- Water
- Dilutes the juice to a workable volume and balances its concentration for fermentation.
The step that matters
Adding the sugar by the gallon. The sugar quantity is given per gallon of mixture, so the total must be measured against the actual volume. Too little sugar gives a weak, dry wine; too much can stall fermentation through excess sugar stressing the yeast.
“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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