Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 20. One of the earliest known cookbooks by an African American author.
The boiling water breaks down cell walls in the berries, releasing pectin and juice while simultaneously killing wild yeast and bacteria that could cause spoilage. The fermentation process ('singing') converts sugar into alcohol and carbon dioxide through natural yeasts, creating wine. Daily skimming removes the foam cap of dead yeast cells and debris, preventing off-flavors while the cloth covering allows CO2 to escape while protecting against contaminants.
Pour boiling water over berries
Crush the berries and strain through a hair sieve
Add three pounds sugar to one gallon juice
Turn into a stone pot and let it stand till through singing
This is inherently a make-ahead project. The wine must ferment for 2-4 weeks before bottling. Once bottled, it will continue to mature and improve in flavor for 2-3 months stored in a cool, dark place. The wine is drinkable immediately after bottling but develops more complexity with age.
Store bottled wine in a cool (55-65°F), dark location away from temperature fluctuations. Bottles stored upright will keep for 6-12 months. Once opened, refrigerate and consume within 3-5 days. Note: This is a lower-alcohol fruit wine (likely 8-12% ABV) that won't age as long as grape wine.
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Skim every morning
Tie over the top a thin cloth
Bottle and cork tight when through singing
