photo by Google
There are half a dozen wild mulberry trees on our property.
They are a pain to mow around when they’re loaded with berries.
More than once. I’ve had berries fall down behind my back and end up staining a good shirt or pair of pants while mowing.
This year they were extremely plump. May have something to do with all the rain we’ve been getting.
On a lark, I ate one. Then another. They were awesome.
Right then and there, I made a mental note to look for a recipe on line for Mulberry wine.
Bottle up a little bit of summer..right? 🙂
Found the perfect recipe (included below)
Today is day 6 in the initial fermentation process.
After I stir the batch each day, I skim a table spoon full off to taste test. Both of us agree, this is the best tasting sweet wine we’ve ever had. Period. By day 3 I could already taste the alcohol.
Neither one of us are big drinkers. In the course of a year, I might have 3 or 4 glasses of wine, a beer or two. Having said that, for years I have been intrigued by the whole fermentation process. When I tell people I am thinking about making wine, or hard apple cider, not so much so I can drink it, as much as for the scientific purpose, I usually get that “Yea, …..right” look. 🙂
Here is that recipe with my personal notes in bold print:
Wild Mulberry Wine Recipe
“An unusual delicate-flavored wine that is equally good in main courses, side dishes, and desserts.”
Makes 1 gallon, 2 cups
6 cups sugar
1 gallon boiling water
4 cups mulberries
2 t lemon juice extract
2 cinnamon sticks
3/4 C raisins
(I added the raisins to give it more body. In several of the recipes I found, raisins were part of the recipe. This one didn’t have them originally)
1/2 teaspoon yeast ( recipe called for champagne or wine yeast, I just used the instant bakers yeast I had on hand, seems to be working just fine)
- Dissolve the sugar in the water in a non-metal (plastic or ceramic) food container, add the mulberries, mashing them slightly (I ended up just crushing them with my hands once the water cooled off enough), then add the lemon juice, and cinnamon sticks. (recipe also called for 3 T chopped fresh spearmint, or 1 T dried mint) I didn’t have any so that is not in this batch.
- When the mixture is lukewarm, stir in the yeast, and cover the container with a non-airtight cover, cheese cloth or towel. (I have a 2 gallon plastic pail with one of those air locks that I am using)
- Let the mixture ferment for 7 to 10 days, at room temperature, stirring twice a day. (about day 3 I noticed the fermentation bubbling really kicking in )
- Strain the mixture through cheesecloth, transfer the liquid to a jug, and seal with an airlock stopper. (which lets the carbon dioxide bubbles escape but keeps oxygen out).
- When the bubbling stops and fermentation ends a couple of weeks later, seal the jug with a cork, and let wine age for 10 weeks to 6 months)
Side note: I have one of those hydrometers that allow me to take alcohol content readings. The initial readings on 6/30/19 were : 18% /74.
Here’s where I got this original recipe: http://www.foodreference.com/html/wine-mulberry-wine-recipe.html
Have you ever known anyone who made their own hooch? (wine, beer, white lightening, etc). I want to hear more.
Have you ever read my post about jailhouse hooch?
Would also love to hear your thoughts in general on alcohol.