Worth the wait. A rich bodied Wine
My Private Note
Units: US | Metric
- 1Bring water to boil and dissolve sugar in it, stirring until completely clear.
- 2Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel.
- 3Add raisins, chopped or minced.
- 4Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F.
- 5Add pectic enzyme, acid blend, and yeast nutrient.
- 6Stir well, cover and set aside 12 hours.
- 7Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap.
- 8Strain 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.
- 9Rack after two months and again two months later.
- 10Stabilize and set aside 2-3 weeks.
- 11Bottle, store in a dark place and taste after six months to a year.
- 12A full-bodied wine, it tastes better after two years.
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Nutritional Facts for Mulberry Wine
Serving Size: 1 (6935 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 6042.0
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 417.3 mg
- Total Carbohydrate 1533.9 g
- Dietary Fiber 63.2 g
- Sugars 1395.2 g
- Protein 53.2 g
The following items or measurements are not included:
pectic enzyme powder