Blackberry Wine (Variation)

Ingredients

• Take one gallon of ripe blackberries
• To every gallon of juice allow three pounds of sugar

Method

1. 1

   Bruise thoroughly to extract the juice.

2. 2

   Let this stand 24 hours, occasionally stirring it.

3. 3

   Then strain off the clear juice.

4. 4

   Let this stand until all fermentation rises and has been removed.

5. 5

   Strain into dark bottles.

6. 6

   Cork loosely to allow the escape of any gas that may collect.

7. 7

   Set away in a dark place for three months when it will be ready for use.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 2. The excerpt below is the record exactly as published.

BLACKBERRY WINE VARIATION (Recipe No. 1) One peck of fruit 2 quarts of boiling water Let stand for 48 hours, then squeeze out juice. Add one measure of sugar to two measures of juice. Put in crock and set in dark place for six weeks. Strain carefully through a cloth, and bottle. BLACKBERRY WINE (Recipe No. 2) Measure the berries and bruise them. To every gallon add one quart of boil- ing water. Let stand 24 hours, stirring occasionally; then strain off the liquor into a cask, adding two pounds of sugar to every gallon. Cork tight and let it stand till the following October when it will be ready for use without further boiling or straining. BLACKBERRY WINE (Recipe No. 3) Take one gallon of ripe blackberries and bruise thoroughly to extract the juice. Let this stand 24 hours, occasion- ally stirring it. Then strain off the clear juice. To every gallon of juice allow three pounds of sugar

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