|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 399g||145%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A unique way to capture the taste of freshly picked blackberries is to make blackberry wine. Perfect for brunch or outdoor parties, this blackberry wine was adapted from an old Appalachian recipe.
- 3 1/2 quarts water
- 7 quarts fresh blackberries, mashed
- 1 egg white
- 7 pounds granulated sugar
- 2 quarts water
Gather the ingredients.
In a large stainless steel or crockery container, combine the 3 1/2 quarts of water with the blackberries.
Cover and let stand for 24 hours.
Beat the egg white and transfer to a large saucepan.
Stir in the sugar and 2 quarts of water.
Bring to a boil; boil for 5 minutes.
Skim and let cool.
Add the skimmed syrup to the blackberry mixture.
Stir and put in a jar covered tightly with a cloth.
Skim each morning for 10 mornings.
Cover with a cloth and let stand until fermentation stops.
Serve and enjoy.
- It will take the wine at least 10 days for fermentation to stop. Keep an eye on it; it will stop looking bubbly around the edges. When it's finished, strain out the solids (put them over ice cream), cover the wine and transfer to the fridge, which will slow down any further fermentation.