Blackberry Wine No. 1

Ingredients

• For each quart of fully ripe fruit
• allow a quart of boiling (soft) water
• a half-pound of sugar
• the beaten whites of four eggs

Method

1. 1

   Pour boiling water on berries and let stand till next day, stirring occasionally.

2. 2

   Press out, strain and measure juice, allowing sugar to each quart of the liquid.

3. 3

   Stir till dissolved, then let cask remain unstopped till fermentation is over.

4. 4

   Stir in beaten egg whites or gum arabic dissolved in water.

5. 5

   Leave open till next day, then bung.

6. 6

   Will be ready to bottle in two months.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 68. The excerpt below is the record exactly as published.

a half-pound of sugar to each gallon of mashed blackberries. Mix and place in cask, with tablespoon of yeast. Set in warm place and shake every few days. May be drained off in three months to get rid of pulp or new holes bored in cask to prevent inconvenience. BLACKBERRY WINE No. 1 For each quart of fully ripe fruit mashed and placed in tub, allow a quart of boiling (soft) water. Pour on berries 158 FRUIT RECIPES and let stand till next day, stirring once in a while. Then press out, strain and measure juice, allowing a half- pound of sugar to each quart of the liquid (first placing sugar in a cask and straining juice into it). Stir till dis- solved, then let cask remain unstopped till fermentation is over. At this point stir in the beaten whites of four eggs

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