Sweet Mulberry Wine
Immerse yourself in the rich flavors of summer with this Sweet Mulberry Wine. Made from freshly harvested mulberries, the recipe harmonizes fruity sweetness with a hint of acidity. Perfect for sipping on warm evenings or sharing with friends, this homemade wine showcases the essence of mulberries, creating a delightful homemade libation that captures the taste of your garden bounty.
ingredients
- 5 pounds mulberries
- 1 tsp tannin
- 1 tbsp strong tea (approximately 15 ml)
- 1 tsp pectic enzyme (approximately 5 g)
- 1 tsp acid blend (approximately 5 g)
- 4 pounds sugar (approximately 1.8 kg)
- 1/2 cup orange juice (approximately 360 ml at room temp)
- 1 optional Campden tablet
- 1 tsp yeast nutrient (about 5 g)
- 1 package wine yeast (5-7 g)
steps
- 1.
Clean the mulberries and remove stems, then gently crush them.
- 2.
In a large fermentation vessel, combine crushed mulberries with 1 gallon of water (4 liters).
- 3.
Stir in tannin, strong tea, pectic enzyme, acid blend, and half of the sugar until dissolved.
- 4.
Cover with a clean cloth and allow the mixture to sit for 24 hours.
- 5.
After 24 hours, add orange juice, the remaining sugar, and if desired, a crushed Campden tablet. Stir well.
- 6.
Sprinkle in yeast nutrient and activate the wine yeast as per package instructions before adding it to the mixture.
- 7.
Seal the fermentation vessel with an airlock and let it ferment in a cool, dark place for about 1-2 weeks or until fermentation slows.
- 8.
After the primary fermentation, siphon the wine into a clean carboy, leaving sediment behind.
- 9.
Allow the wine to age for at least 3 months, racking it every 4-6 weeks.
- 10.
Once clear, bottle the wine and seal. Let it age for an additional 3-6 months for optimal flavor.
