Blackberry Wine

Ingredients

• Choose ripe full fruit, gathered on a dry day
• a pint of freshly-boiled and boiling water
• a pound of sugar
• a stick of cinnamm
• a gill of gin, or brandy

Method

1. 1

   Mash blackberries, pour boiling water over, stir, and let stand until a crust forms (4-5 days).

2. 2

   Draw off gently, add sugar, pour into a cask, and let work for 12 days.

3. 3

   Add cinnamon and optional gin or brandy, then store for 10-12 months.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 37. The excerpt below is the record exactly as published.

Blackberry Wine. — Choose ripe full fruit, gathered on a dry day, and mash it well ; now for every pint of fruit pour on to it a pint of freshly-boiled and boiling water, stir it well together, and let it stand till a crust forms on the surface, which it will do in about four or five days. Now draw it off gently without disturbing the crust, add a pound of sugar to each gallon of liquid, pour it into a cask and let it work for twelve days ; then add to it a stick of cinnamm, and, if liked, a gill of gin, or brandy

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