Mulberry Wine Recipes

MULBERRY WINE

Steps:

• Bring water to boil and dissolve sugar in it, stirring until completely clear.
• Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel.
• Add raisins, chopped or minced.
• Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F.
• Add pectic enzyme, acid blend, and yeast nutrient.
• Stir well, cover and set aside 12 hours.
• Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap.
• Strain through nylon sieve, pressing lightly to extract juice and then pour into dark secondary fermentation vessel or clear one wrapped with brown paper, topping up if necessary, and fit fermentation trap.
• Rack after two months and again two months later.
• Stabilize and set aside 2-3 weeks.
• Bottle, store in a dark place and taste after six months to a year.
• A full-bodied wine, it tastes better after two years.

HOMEMADE MULBERRY WINE

Steps:

• We use 250g fresh mulberries for this wine. Then put the mulberries into the water. Add 1 tablespoon corn starch into the water and stir gently.
• Then we shake them gently down and pull them out. Use the water to wash them again. We should pick the bad mulberries and discard them.Use the water to wash them again. Finally, dry them out with a paper towel.
• Firstly, we put the mulberries into the bottle. Then add 25g crystal rock sugar into the bottle.
• Finally, add 250 ml white wine to the bottle. Make sure the white wine immerse all of the ingredients. After that, we use plastic wrap to seal the bottle. Then we cover the lid and save it for 15 days.