Blackberry Wine

Ingredients

• forty-five quarts of ripe blackberries
• ten pounds of good honey
• twenty-six pounds of strong bright moist sugar
• twelve gallons of soft water
• the whites of twelve eggs
• two ounces of isinglass
• a quart of water
• two ounces of Jamaica pepper
• two ounces of cloves
• two ounces of best ginger
• the thin rinds of six Seville oranges
• a pint of lemon-juice
• two quarts of French brandy
• an ounce and a half of isinglass
• an ounce of bitter almonds
• six ounces of sugar-candy

Method

1. 1

   Mix blackberries with honey and sugar, boil with water and beaten egg whites until reduced.

2. 2

   Strain and let stand overnight, then boil again with filtered lees and dissolved isinglass.

3. 3

   Add spices and orange rinds, cool and mix with yeast.

4. 4

   Ferment for several days, then strain into a cask, add brandy and isinglass, secure bung, and store for two years before bottling.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2294. The excerpt below is the record exactly as published.

blackberry wine, proceed as follows : Take forty-five quarts of ripe blackberries well jjicked and pressed, and mix them with ten pounds of good honey and twenty-six pounds of strong bright moist sugar. Boil with twelve gallons of soft water and the whites of twelve eggs well beaten, tiU the liquor is reduced to ten gallons, skimming it till it is perfectly clear. Strain the liquor into a tub, and let it stand till the following day ; then pour it clear of the lees and boil it again for three-quarters of an hour, adding the lees, filtered twice, and two ounces of isinglass dissolved in a quart of water. Skim well, and put in two ounces of Jamaica pepper, two ounces of cloves, and two ounces of best ginger, all bruised and tied loosely in a piece of muslin. Put into yoirr cooler the thin rinds of six Seville oranges, and a pint of lemon- juice; strain the liquor upon them, stir well, and when cool enough work it with a pint of fresh yeast stii'red well into a gallon of the liquor. Cover close, and let it v/ork for four or five days, removing the top scum and stirring twice daily; then strain, and filter it into the cask, put in the bung tightly, keep the cask well filled up, and when it has ceased fer- menting, let a day elapse, and «add two quarts of French brandy and an ounce and a half of isinglass dissolved in a little water and mixed with a gallon of the wine, ten minutes, an ounce of bitter almonds blanched and slit, and six ounces of sugar-candy

Cook this with the app: pantry check, scaling, and the assistant.