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.
Before You Begin
•Understand this is a fermentation project requiring 2-4 weeks, not a same-day recipe despite the listed cook time
•Sterilize all equipment with boiling water to prevent unwanted bacterial growth
•Use ripe, unblemished berries only—any mold will ruin the entire batch
•Plan to skim the foam daily during active fermentation, typically 7-10 days
•Fermentation is complete when bubbling stops ('through singing')—this can take 2-3 weeks depending on temperature
•
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Room temperature should be 65-75°F for optimal fermentation; cooler slows the process, warmer may create off-flavors
Key Equipment
Large heatproof bowl or pot for pouring boiling water over berriesFine-mesh strainer or cheesecloth (modern substitute for 'hair sieve')Non-reactive fermenting vessel: food-grade ceramic crock, glass jar, or food-safe plastic bucket (2-gallon capacity minimum)Thin breathable cloth (cheesecloth or flour sack towel) and string or rubber band to secureLong-handled spoon for skimmingClean wine bottles and new corks or bottles with swing-top caps
Ingredients
Instructions
1
Pour boiling water over berries
2
Crush the berries and strain through a hair sieve
3
Add three pounds sugar to one gallon juice
4
Turn into a stone pot and let it stand till through singing
5
Skim every morning
6
Tie over the top a thin cloth
7
Bottle and cork tight when through singing
Make Ahead
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.
Storage
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.
