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.
Note: this recipe takes at least 10 days until fermentation stops.
- 7 quarts fresh blackberries, mashed
- 3 1/2 quarts water (14 cups/112 ounces)
- 7 pounds granulated sugar
- 2 quarts water (8 cups/64 ounces)
- 1 egg white
- 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.
|Nutritional Guidelines (per serving)|