Blackberry Wine

Ingredients

• Fill a large stone jar with ripe berries
• 3 lbs. of brown sugar

Method

1. 1

   Cover the berries with water and let stand for three or four days to ferment.

2. 2

   Mash and strain through a coarse cloth.

3. 3

   For every gallon of juice, add brown sugar, cover, and skim every morning until clear of fermentation.

4. 4

   Pour off carefully from the sediment into a demijohn, cork, and set in a cool place.

5. 5

   Ready in two months.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 21. The excerpt below is the record exactly as published.

Blackberry Wine BEVERAGES Claret Cup succession, as much fruit as the vinegar will hold, each time pressing out the juice. To each quart of the vinegar thus prepared put 2 lbs. of sugar, and boil about ten minutes. When cool, bottle and seal. Blackberry Wine. — Fill a large stone jar with ripe berries and cover with water. Tie a cloth over the jar, and let stand for three or four days to ferment ; then mash and strain through a coarse cloth. To every gallon of juice add 3 lbs. of brown sugar

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