Mulberry Wine Recipe #1 for 1 gallon
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4 pounds mulberries
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4.5 cups of sugar
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1 tsp yeast nutrient
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1 tsp acid blend
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1 tsp pectic enzymes
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1 campden tablet
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use all-purpose or Bordeaux yeast
1.
Crush the fruit in the primary and pour in all the additives
and the sugar.
2.
Stir well and top up to 1 gallon with hot water.
3.
Let sit until cool and the sulphate (Campden) dissipates.
(about 24 hours)
4.
Then add the yeast and start the ferment.
5.
Racking and finings as per normal.
Heres’s one using Honey as the sweetner.
For one US gallon:
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3 lbs Fresh Mulberries
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8 oz Light Raisins, chopped
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3 lbs Honey
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1 teaspoonful Pectic Enzyme
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1 teaspoonful Yeast Nutrient
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1.5 cups Orange juice (for yeast starter)
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1 Campden Tablet
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1 packet Champagne yeast
Procedure:
- Boil
the honey in two quarts of water for 10 to 15 minutes and skim off the
foam. Mash the berries. Put them and the chopped raisins into the primary
fermenter. When the boiled honey and water has cooled sufficiently so as
not to endanger the fermenter (if it is glass, for instance) add it to the
fruit.
- Crush
the Campden tablet and stir it into the primary fermenter. Stir in the
pectic enzyme.
- Allow
the mixture to stand for 24 hours. Then make up the yeast starter by
mixing the yeast and 1 teaspoonful of yeast nutrient with the orange juice
in a suitable bottle. The orange juice should be at about 80 deg. F. Shake
the bottle well to mix it, then loosen the top. Be sure the top is loose!
If you are making more than one gallon of wine, add one more teaspoon of
yeast nutrient per gallon to the primary fermenter. Let the yeast starter
stand for 1 to 2 hours -- until it is bubbly, and then stir it into the
primary.
- Stir
the fermenting melomel 2 or 3 times a day for the first day or two, then
once daily until the fermentation slows. When the primary fermentation is
complete (usually in about a week if you used Champagne yeast, longer if
you used a slower yeast), strain off the berries and discard them. Place
the melomel into the secondary fermenter. If necessary make up the volume
with water. Install the water seal. Rack as necessary. Bottle when it is
still and clear. For best results let it age for a year or two.