Blackberry Wine No. 2

Ingredients

• Put into a large wood or stone vessel with a tap
• sufficient boiling water to cover them
• one pound of sugar
• every ten quarts of the liquor
• four ounces of isinglass
• a pint of wine

Method

1. 1

   Pour boiling water over the blackberries, bruise until broken, and let stand until berries rise.

2. 2

   Draw off clear juice, add one pound of sugar for every ten quarts of liquor, and stir.

3. 3

   Let stand for 6-10 days, then draw off through a jelly bag.

4. 4

   Steep isinglass in wine, boil until dissolved, add to blackberry juice, boil together, and pour into the vessel.

5. 5

   Let stand to ferment and settle, then draw off and keep cool.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 297. The excerpt below is the record exactly as published.

BLACKBERRY WINE. No. 2. Berries should be ripe and plump. Put into a large wood or stone vessel with a tap ; pour on sufficient boiling water to cover them ; when cool enough to bear your hand, bruise well until all the berries are broken ; cover up, let stand until berries begin to rise to top, which will occur in three or four days. Then draw off the clear juice in another vessel, and add one pound of sugar to every ten quarts of the liquor, and stir thoroughly. Let stand six to ten days in first vessel with top ; then draw off through a jelly bag. Steep four ounces of isinglass in a pint of wine

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