Blackberry Wine

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (15)
  1. Gather full ripe blackberries.
  2. Put berries into a large vessel (wood or stone) with a cock.
  3. Pour boiling water over the berries to cover them.
  4. Once cool enough to touch, bruise the berries thoroughly until broken.
  5. Cover the vessel and let it stand until the berries rise to the top (3-4 days).
  6. Draw off the clear liquid into another vessel.
  7. Add one pound of sugar for every ten quarts of this liquor.
  8. Stir well and let it ferment for a week or ten days in another similar vessel.
  9. Draw off the liquid through a jelly-bag into a large vessel.
  10. Steep four ounces of isinglass in a pint of white wine for twelve hours.
  11. The next morning, boil the isinglass mixture over a slow fire until dissolved.
  12. Take one gallon of the blackberry juice, add the dissolved isinglass, and boil together.
  13. Pour this mixture into the vessel containing the rest of the blackberry liquid.
  14. Let it stand for a few days to purge and settle.
  15. Draw off the wine and keep it in a cool place.
Original Text
Blackberry Wine. 1. LET your berries be full ripe when you gather them for this purpose. Put them into a large vessel either of wood or stone, with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit you to put your hand into the vessel, bruise them well till all the berries are broken. Then let them stand covered till the berries begin to rise towards the top, which they will do in three or four days. Then draw off the clear into another vessel, and add to every ten quarts of this liquor one pound of sugar. Stir it well in, and let it stand to work, a week or ten days, in another vessel like the first. Then draw it off at the cork through a jelly-bag into a large vessel. Take four ounces of isinglass, and lay it to steep twelve hours in a pint of white wine. The next morning, boil it upon a slow fire till it is all dissolved. Then take a gallon of your blackberry juice, put in the dissolved isinglass, give them a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, then draw it off, and keep it in a cool place.
Notes
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