I have never had Mulberry wine. I have never had a mulberry now that I think about it.
Just messing with yah. It looks good, always wanted to try it my self.
Its actually pretty easy. Very simple to follow instructions. Each fruit is slightly different and not that much is needed. You can actually do most of it in 3 to 5 gallon buckets. Supplies are pretty minimal.
I will get the recipe up tonight or tomorrow.
OK.. here is the recipie..
Makes about 1 Gallon
INGREDIENTS: MULBERRY WINE
4 pounds fresh mulberries - fresh or frozen
2 .25 lbs granulated sugar
1/2 teaspoon pectic enzyme
1/2 teaspoon acid blend
Wine yeast
1 teaspoon yeast nutrient / energiser
8 pints / 1 gallon cooled, boiled water
1 campden tablets (crushed)
INGREDIENTS: MULBERRY WINE
1) Place the mulberries in nylon strainer bag or washed pantyhose and tie off ends to release the juices and add all of the ingredients, except for the wine yeast. Stir well until all of the sugar has completely dissolved and allow to stand for around 12 hours. This all goes into the 1st container and is covered. This container can be a cleaned and covered 5 gallon bucket.
2) Add the activated wine yeast and stir mulberry wine 'must' for five days.
3) For the next 5 days mix the ingredients and squeeze the strainers to get all the juice out of the mulberries. Place strainers back into the bucket and close the lid.
4) Squeeze strainers to remove all juice and pull them from the liquid. Siphon / Strain the wine mixture into either a carboy or another bucket filling it just about all the way up. Place valve on top and put something sterile like vodka in the top to seal and allow the gasses to bubble through.
5) At 30 days siphon into another container (carboy etc) being careful not to take the sediment at the bottom. At this point you have wine. You can let it age OR you can add 1/2 tsp stabilizer and 1/4 dissolved sugar per gallon and have it then. Otherwise, let it sit for an additional 2 months. The mulberry wine should be completely clear and stable. Bottle the wine and allow it to stand for a minimum of 6 months, or longer.
Most wines are all made the same way. The biggest things you need are the yeasts, some buckets, a siphon and some airlock valves. I am no expert, but am still learning and am glad to answer the questions I can. The best part about making wine is its really not that labor intensive after you get a batch going. Alot of recipes want you to watch the ferment with a hydrometer. Thats really not necessary if you watch your times right. back in the day, they did not have hydrometers. 🙂
That sounds too complicated for me. I'll just bake a pie and get a bottle of Mad Dog
