Mulberry Wine
Turn fresh mulberries into a vibrant, homemade wine that captures the essence of summer with every sip. This mulberry wine recipe combines natural sweetness, a hint of tartness, and the health benefits of fruit fermentation. With simple ingredients and a bit of patience, you can create a captivating drink perfect for summer gatherings or cozy evenings.
ingredients
- 6 cups fresh mulberries
- 1 T tsp yeast nutrient
- 5 cups granulated sugar
- 3 campden tablets
- 1 packet wine yeast
- ½ tsp pectic enzyme
- Water (to fill the fermenter)
- 1 tbsp yeast energizer
steps
- 1.
Start by rinsing the fresh mulberries thoroughly under cold water to remove any dirt or debris.
- 2.
In a large pot, crush the mulberries gently to release their juices, and then heat them over low heat until warmed but not boiling.
- 3.
Dissolve the granulated sugar into the warm mulberry juice, stirring until fully dissolved, then remove from heat.
- 4.
In a separate container, crush the campden tablets and add them to the mixture to inhibit unwanted bacteria, allowing it to cool.
- 5.
After the mixture has cooled to room temperature, sprinkle in the yeast nutrient, pectic enzyme, yeast energizer, and finally the wine yeast, stirring gently to combine.
- 6.
Pour the mixture into a sanitized fermenter and add enough water to bring the total volume to 1 gallon. Seal with an airlock.
- 7.
Allow the wine to ferment in a dark, cool place for 1-2 weeks, checking daily to monitor fermentation activity.
- 8.
Once fermentation slows, siphon the wine off any sediment into another sanitized container, sealing again with an airlock.
- 9.
Age the wine for at least 6 months before bottling, allowing flavors to develop.
- 10.
After aging, bottle the mulberry wine and enjoy it chilled or at room temperature!
