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Blackberry Wine

A fermented beverage made from blackberry juice sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Blackberry and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,033 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Blackberry Wine

Ingredients

Directions

Prepare the juice

  1. Press the berries to extract all the juice and strain it through a thin muslin cloth.

  2. Add 3 pounds of loaf sugar to each gallon of juice.

Ferment

  1. Place the mixture in a demijohn and leave it uncorked for one week.

  2. Strain the mixture again, return it to the demijohn uncorked for ten more days.

Bottle

  1. Strain the mixture a third time, then bottle and cork immediately.

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. Blackberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together1,033 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Blackberry juice
Provides the main liquid, flavour and the fruit sugars that yeast ferments into alcohol.
Loaf sugar
Feeds the yeast during fermentation, producing alcohol and adding sweetness to the finished wine.

The step that matters

Leaving the mixture uncorked during fermentation. Fermentation releases carbon dioxide and needs air exchange, so the vessel must stay uncorked. Corking too early can trap gas and build pressure. Corking only at bottling protects the wine from unwanted oxidation.

“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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