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Mrs. Robert E Lee's Recipt for Blackberry Wine

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“This recipe in Mrs. Lee's handwriting is found in "Housekeeping in Old Virginia", published in 1877. No measurements are given for ingredients as they are a function of how much blackberry juice you can produce. Directions are Mrs. Lee'.s”
READY IN:
2160hrs
YIELD:
1 gallom
UNITS:
US

Ingredients Nutrition

Directions

  1. "Fill a large stone jar with the ripe fruit and cover it with water. Tie a cloth over the jar and let them stand three or four days to ferment. Then mash and press them through a cloth. For every gallon of juice add 3 pounds of brown sugar. Return the mixture to the jar and cover closely. Skim it every morning until it clears from the second fermentation. When clear pour it carefully from the sediment into a demijohn. Cork tightly, set in a cool place. When two months old will be fit for use".

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