Mulberry or mulberry is one of the few summer berries that are practically not used for winter harvesting. It is only in Central Asia that jam is made from it, and not everyone knows that a light dessert wine can be made from mulberry. Subject to the preparation technique, mulberry wine will turn out to be moderately saturated, with a pleasant unobtrusive taste and aroma. If desired, mulberries can be combined with other berries to obtain an exquisite blended wine.

Important nuances of making a drink

To get a delicious alcoholic drink, you need to know all the features of its preparation.

• For winemaking, black mulberry is best suited, as it has the most pronounced taste and bright color. In rare cases, you can use the red variety of the mulberry, and the wine is practically not made from white varieties.
• You need to collect only fully ripe berries at a time when they are already beginning to fall off. But in no case should spoiled, rotten, moldy berries and carrion be used.
• If necessary, the harvested crop can be washed, since the mulberry peel contains a minimum of wild yeast. But if the berries are clean, then it is better to leave them unwashed.
• To obtain full-fledged active fermentation, it is recommended to include store-bought wine yeast, berry or raisin sourdough, unwashed raisins in the ingredients.
• Due to the water content, lemon juice or acid must be added to the drink. Thanks to these ingredients, the taste of wine will be richer and deeper.
• To improve the consistency and color, you can use pectin enzyme, sold in specialized stores. It must be added to the wort 12 hours before adding yeast or starter.

For winemaking, you need to use pre-washed and disinfected dishes and tools. It is advisable not to use metal objects and containers, as they react with the wort and give it an unpleasant aftertaste. It is undesirable to add tap water, it is better to replace it with spring or purified bottled water.

Cooking technology

The technique of making wine from mulberry is practically no different from grape. To obtain an alcoholic drink according to the classic recipe, you will need:

• Mulberry - 3 kg;
• Unwashed raisins - 500 g;
• Sugar - 500 g;
• Store-bought wine yeast - 5 g;
• Purified water - 2 l;
• Juice of two medium lemons.

First you need to sort and prepare the fruits - remove the spoiled berries, rinse if necessary. Make syrup from sugar and water, and then the sequence of actions is as follows:

• Transfer the berries to a container with a wide neck, pour over the syrup, add raisins and leave for two hours in a warm place.
• Add lemon juice, as well as pectin enzyme if using. Leave for 12 hours at room temperature, and then add wine yeast, mix thoroughly.
• Cover the container with gauze to prevent debris and insects from entering, and rearrange it in a dark, warm place for four days. The mass should be stirred daily twice a day with a clean hand or a wooden spoon.
• On the fifth day, the risen pulp is carefully removed, juice is squeezed out of it using gauze or a special press.
• The resulting wort is poured into a fermentation tank, covered with a water seal and left in a warm, dark place until the end of fermentation.
• After completion of fermentation, which is evidenced by the absence of bubbles in the water seal, the wort is carefully removed from the sediment. For this, a thin tube is used, but it is important to ensure that its end does not reach the sediment.
• The filtered young wine is bottled, filling them to the very neck, corked. Keep it in a cool place for at least four months.

After the appearance of sediment in the bottles, the wine must be decanted as soon as possible, so that it will become more transparent and will not be bitter.

If desired, other ingredients can be added to mulberry wine, which will make its taste more interesting and unusual. Despite the use of various components, the cooking technique does not differ from the classical one. The following ingredients can be added to mulberry wine:

• Mint and cinnamon - 1 kg of mulberry, 3.8 liters of water, 100 ml of lemon juice, 60 g of fresh mint, 500 g, refined sugar a couple of cinnamon sticks, 2.5 g of dry wine yeast. Mint, cinnamon and lemon juice are added to the mashed berries, which are then fermented. Further stages are identical to the classical technique. Thanks to mint, the wine gets a refreshing note, and cinnamon makes the taste velvety, enveloping.
• Raspberries - 3.6 kg of black mulberry, 800 ml of raspberry juice, 2.8 kg of refined sugar, 30 ml of lemon juice, 30 g of dry yeast. Raspberry juice, sugar, lemon juice are added to the mashed mulberry. The whole mass is put on a small fire until the sugar is completely dissolved. After cooling, yeast is added and the container is put on fermentation, and then the juice is squeezed out and poured into the suleya under the water seal.
• Honey and rhubarb - 4 kg of white mulberry, 400 g of rhubarb, 3 medium lemons, 6 liters of apple juice, 1 kg of sugar, 400 g of honey, 5 g of yeast. Add sugar, honey, lemon ground in a meat grinder along with zest and juice, apple juice to the berry puree. The whole mass must be boiled over low heat until honey and refined sugar are completely dissolved, and after cooling, add yeast to it. Leave to ferment for three days in a warm place, and then squeeze the juice, pour it into a fermentation container and put it under a water seal.

Properly prepared mulberry wine has a beautiful purple-burgundy transparent color and a light berry flavor. Its strength does not exceed 12 turns, and the drink should be stored in a cool place for no more than 5 years.

In order for you to make homemade wine from mulberries, you need to select a sufficient number of excellent berries that are free from mold and rot. After all, even 1 small spoiled berry can ruin the whole wine. As water, I recommended that you use filtered water in this recipe, and even better spring water. The inventory that you will use in the process of making this wine, you pre-wash and dry. In addition, when using wine materials in the course of your work, you must ensure that your hands are clean.

Consider the products and the necessary proportions for homemade mulberry wine according to the original recipe:

• Mulberry (ripe berries) - 2 kg
• Sugar - 1.5 kg
• Filtered or spring water - 5l
• Citric acid - 10g (you can use two lemons)

So let's start the cooking process.

1. Using a wooden rolling pin, we crush our mulberries and leave them in this state for about an hour so that they can release juice

2. We move our mixture prepared in this way into a container that has a wide neck, add about a third of granulated sugar (500 grams), raisins, citric acid (you can squeeze the lemon juice of 2 lemons) and water. We mix all the necessary ingredients, cover with gauze and put in a dark place that has room temperature. Every day we have to mix our mixture. This process must be carried out with clean hands or using a wooden stick. After two or three days, foam should appear, and we should also smell a sour smell and possibly hiss. This will indicate the beginning of the fermentation process.

3. After our fermentation process begins, we filter our wort. To do this, we must use gauze, which is folded in several layers. We squeeze our pulp, the liquid that is obtained in this way, mix with our juice. More thorough squeezing is not necessary.

4. Pour our juice into the prepared container, in which the fermentation process will take place and add about a third of granulated sugar (500 grams), mix. We place the water seal on the neck of the prepared container. By the way, for these purposes, you can use a medical glove with a hole in your finger. We put our container in an unlit place at a temperature of 18-25 degrees.

5. After 5 days, we remove our shutter, drain about 500 g of our juice, which has fermented, add the rest of the granulated sugar to it and mix everything. We pour the syrup obtained from juice and granulated sugar back and install our shutter.

6. Our active fermentation process should take place within 20-45 days. This process can be considered complete when our glove deflates, i.e. no gas is released through our water seal. In this case, we should notice the sediment. After we finish our active stage, we will need to pour the wine into a new container. This process must be carried out carefully enough so that you cannot accidentally touch the sediment; for this, it is best to use a straw.

7. When we have poured our mixture into a new container, we again install a water seal. After that, we place our container in a dark place at a temperature of 10-16 degrees.

8. During the aging process of our wine, from time to time we may notice a sediment that will need to be removed. In order to do this, pour our mixture into a clean container at least 1 time per month.

9. After we have completed the aging of our wine, it is necessary to taste it and understand its taste. If it seems to you that there is not enough sugar in the wine, then it must be added. And if you want to make the wine stronger, then you should add vodka or alcohol, but this volume should not exceed 10-15% of the total volume of wine

In the process of making wine from mulberries, it is important to use ripe black berries and sort them out carefully so that rotten fruits do not get into the must. Otherwise, all your work may go down the drain.

Mulberry wine according to the classic recipe

Ingredients

Black mulberry - 2.8 kg

White sugar - 450 g

Chopped raisins - 450 g

Water - 3 l

Wine yeast - 1 pack

Pectin enzyme - 1 tsp.

Juice of two lemons

Cooking method

It is necessary to boil from water and granulated sugar.

While it is cooking, wash the mulberries, remove the tails and transfer to a container with a wide neck (for example, a plastic bucket or a large bowl) and add chopped raisins, and then pour boiling syrup over the berries.

After cooling the mass to a temperature of 24–26 degrees, we introduce pectin enzyme, lemon juice and leave for 12 hours.

After 12 hours, add wine yeast, cover the container with gauze and leave it warm for 3-4 days. Every day, twice a day, you need to mix the wort with a wooden spatula.

As soon as active fermentation begins, the drink should be filtered, squeezed out, poured into a clean dark glass container and installed a water seal. At this stage, the wort will be about two months.

Two months later, we drain the young wine from the sediment through silicone twine and install the water seal again. After two months, we repeat this procedure again.

The finished wine is bottled and sent to the cellar for aging.

The first sample can be taken after 6 months, but the wine acquires the perfect balance of flavors only after two years of aging.

Spicy homemade mulberry wine

In this recipe, fresh mint can be replaced with dried mint - 1 tablespoon, and champagne yeast can be used instead of wine yeast.

Ingredients

Ripe mulberry - 1 kg

Sugar - 1.4 kg

Water - 3.8 l

Cinnamon stick - 2 pcs.

Chopped fresh mint - 3 tbsp. l.

Wine yeast - 1/2 tsp

Juice of two lemons

Cooking method

The cooking sequence is very similar to the previous recipe - we prepare the berry and knead it a little.

We put mulberries, cinnamon, lemon juice, mint in a container and pour hot syrup.

After the mixture has cooled to a comfortable temperature of 24-26 degrees, pour it into a fermenter, add yeast, cover with gauze and leave it warm for 7-10 days. Be sure to stir the wort twice a day.

After 10 days, we filter the wort into a clean container, squeeze the cake and install a glove with a small hole on one finger or a water lock.

After the end of fermentation, the young wine should be drained from the sediment and bottled in dark glass.

Before tasting, we keep the drink for at least six months.

Aromatic mulberry wine

Ingredients

Black mulberry - 4.3 kg

Natural apple juice - 6 l

Honey - 400 g

Sugar - 1 kg

Chopped stalk of rhubarb - 400 g

Strawberries - 200 g

Lemon zest and juice of three lemons

Wine yeast - 1 pack

Cooking method

All ingredients (except yeast) are placed in a saucepan of a suitable volume and heated to 60 degrees, mix well so that the honey is completely dissolved.

Remove the pan from the heat and cool its contents, without removing the lid, to 24-26 degrees.

Pour the wort into the fermentation container, add wine yeast, cover the neck with gauze and leave for 3-4 days.

As soon as active fermentation begins, the liquid should be filtered, squeezed out and poured into a glass container.

We install a water seal, after 30 days we drain the young wine from the sediment and install a water seal again.

A month later, we repeat the procedure described in paragraph 6 again and then bottle the wine.

Before tasting, the wine should be kept in a cool place for at least 3-6 months.

Homemade wine is considered a healthy and high-quality drink, because only natural ingredients are taken for its production. Various fruits and berries are suitable; in the summer months, many choose mulberry as a raw material. The drink from this berry is sweet, slightly tart, with a very original taste. To make mulberry wine at home really tasty, you need to follow all the subtleties of the recipe and know exactly how to make wine.

The nuances of cooking

When making wine from mulberries, you should follow the basic rules so that the drink turns out exactly the way it should be.

On a note! On the Internet you can find video tutorials on making a drink from tyutina (mulberry tree). Experts who know what home winemaking is, will show and tell all the nuances and details in an accessible way.

Basic Mulberry Wine Recipe

There is a standard recipe for how to make mulberry wine, and for this you will need the following ingredients:

• Mulberry - about 3 kg
• Unwashed dried grapes - 0.5 kg
• Sugar - 0.5 kg
• Dry wine yeast - 5 grams
• Spring water - 2 liters
• Juice squeezed from two lemons. You can replace it with citric acid (10 grams)

The sequence of actions is as follows:

Mulberry wine with mint and cinnamon

According to this recipe, the drink is obtained with spicy notes, tart and sweet. So, for its preparation we take the following ingredients:

• Silk berries - 1 kg
• Water - 3.8 liters
• Lemon juice - 100 ml
• Fresh mint - 60 grams
• Several cinnamon sticks
• Wine yeast - 2.5 grams

In the process of making mulberry wine, you can also use other berries, fruits or even herbs, the main thing is not to overdo it.

On a note! You can use dried mint instead of fresh mint. You will need 20 grams of dry mint powder. But preferably, of course, fresh mint. It will give a refreshing original taste to the drink.

Spicy mulberry wine is prepared as follows:

1. Dissolve granulated sugar in filtered water, boil the syrup. The degree of readiness is determined as follows: sugar crystals will completely dissolve in water, and the color of the syrup will be transparent.
2. Sort silk berries and mash. Pour syrup over them, add lemon juice, a couple of cinnamon sticks, chopped mint leaves there.
3. Cover the container with the contents with gauze or a thin cloth, put in a dark place.
4. The next two days, the berries must be periodically mixed.
5. After 10 days, you need to squeeze the juice from the berries, for which a press is used.
6. Strain the juice through a sieve, pour into a large glass bottle, put on a rubber glove on top if there is no water seal.
7. When the fermentation process is completed, pour the contents to free it from sediment, strain well again. Next, the drink is bottled in glass bottles. It will be possible to try it not earlier than in 4-5 months.

Raspberry and mulberry wine

Sweet, fragrant, unusual wine will be made from mulberries and raspberries, and this is a simple recipe.

What will be needed for cooking?

• Dark mulberry berries - 3.6 kg
• Raspberry juice - 0.8 liters
• Granulated sugar - 2.8 kg
• Lemon juice - 30 ml
• Wine yeast - 30 grams

Step by step process of making a drink:

1. Sort silk berries, wash and crush.
2. Pour sugar into the mulberry, pour in the juice of raspberries and lemon. Keep the mixture on low heat until the sugar dissolves, wait until it cools down.
3. Then add wine yeast, mix well. Close the container with gauze, put in a warm, dry place.
4. Periodically, the contents should be stirred with a wooden stick.
5. On the fourth day, juice is squeezed out of the berries using a press. The juice must be filtered and poured into a glass bottle, closing it with a water seal or wearing a rubber glove. Don't forget to pierce one finger in it.
6. After the fermentation process is completed, the raspberry wine must be filtered again, and then poured into glass bottles. It is better to store them in a horizontal form, in a dry, dark place. It is better to drink the drink after 4-6 months.

Mulberry wine with white wine

Required Ingredients:

• Mulberries - 2 kg
• Granulated sugar - 1 kg
• Bottle (0.75 l) white semi-sweet grape wine
• Cinnamon powder - 30 grams
• Filtered water - 5 liters

The recipe for mulberry wine with white wine is as follows:

1. Good berries are selected to be crushed. Leave them for a day.
2. After 24 hours, the juice will need to be squeezed out of the berries, using a press for this.
3. Pour sugar and ground cinnamon into the mulberry juice.
4. In an enamel pan, leave the resulting mass to ferment. Close the container with gauze, place in a dark, warm place, away from the sun.
5. It is necessary to mix the contents at least several times a day.
6. After waiting three days, the mass must be filtered, water added, and then poured into a large glass bottle. Pour a bottle of white wine there, put a water seal on top.
7. After the fermentation is completed, the wine is drained from the sediment, poured into glass containers and stored for six months until the first tasting.

Honey mulberry wine

• Mulberries - 4 kg
• 3 lemons - juice and zest
• Apple juice - 6 liters
• Granulated sugar - 1 kg
• Natural honey - 0.4 kg
• Wine yeast - 4 grams

Honey silk wine is prepared as follows:

1. Rinse silky berries, mash with a rolling pin, put in an enameled large saucepan.
2. Pour sugar, add honey.
3. Add lemons, passed through a meat grinder with zest, to mulberries, sugar and honey.
4. Pour in natural apple juice.
5. Put the contents on a slow fire and cook until the sugar and honey dissolve.
6. When the mass has cooled to room temperature, wine yeast can be added.
7. Pour everything into a large container, cover it with gauze or a piece of thin linen, and place it in a dark room. For three days, constantly stir the contents with a wooden stick.
8. Then squeeze the juice, pour it into a glass container with a water seal.
9. After fermentation is complete, drain the wine from the sediment. Now it can be bottled in glass bottles.

Mulberry is rich in all sorts of useful substances, famous for its large amount of antioxidants.

Harvest mulberry trees give annually, and plentiful. Black mulberry is rich in natural sugars, due to which it is actively used in winemaking. Usually other berries and fruits are added to mulberry wine, since this berry is rather watery. If everything is done correctly, the result will be a rich, fragrant and very tasty mulberry wine.

The fruits of the mulberry tree are watery, not too sweet and absolutely unsuitable for making jam. As a result, large berries, outwardly similar to blackberries, fall off and rot without being in demand. Meanwhile, you can make mulberry wine at home, but you will have to take into account some tricks, because otherwise the drink will turn out to be insipid or not come out at all.

Process details

Making wine from mulberry has its own characteristics that you need to know, otherwise the finished drink is unlikely to live up to expectations.

• Live bacteria live on the surface of mulberries, so theoretically fermentation of mulberry must is possible without the addition of wine yeast. However, in reality, problems can arise without them. Therefore, the advice not to wash the berries can be neglected, but you need to stock up on wine yeast.
• When the berries are ripe and begin to fall, they should be collected without delay: the period when their collection is possible for further preparation of wine is short.
• The most common are white and black mulberry, red is also found. The darker the color of the berry, the richer the color and aroma of the drink will be. However, dark varieties, like blueberries, turn the tongue and palate blue. It is impossible to neutralize this action of mulberry juice. If this moment is important for you, it is better to give preference to white mulberry, which will not create any pigmentation on your tongue.
• To give the wine sourness, it is recommended to blend or use citric acid, lemon juice.
• To enhance juice secretion and improve the consistency of the drink, it is often recommended to use a pectin enzyme. It, like dry wine yeast, is sold in specialized stores. When using a pectin enzyme, it is introduced into the wort 12 hours before the introduction of yeast, after the addition of which fermentation already begins.
• Fermentation of the must can take two months or more. In this case, 50 days after the start of fermentation, the liquid must be drained, freeing it from sediment, into a clean bottle and left for fermentation.
• After the almost finished wine is bottled, it will have to be poured into new ones every month, separating it from the sediment. At the same time, it is necessary to strive to ensure that the contact of wine with oxygen is minimal.

The finished wine is stored for quite a long time - up to 4 years. The fortress has a small - 10-12 degrees, and the color - from pale pink to dark, it depends on the feedstock. The bouquet is determined by the chosen recipe.

Classic Mulberry Wine Recipe

• mulberry berries - 3 kg;
• granulated sugar - 0.5 kg;
• raisins - 0.5 kg;
• pectin enzyme (preferably) - 5 g;
• dry wine yeast - 5 g;
• water - 2 l;
• citric acid - 10 g (can be replaced with juice from two lemons).

Cooking process:

• Boil sugar syrup.
• Wash, sort out the mulberry.
• Put the mulberry in a bowl with a wide mouth, you can use an enameled basin, bucket. Sprinkle raisins on top and pour over hot syrup.
• After a couple of hours, add citric acid and pectin enzyme.
• After another 12 hours, put the yeast, stir.
• All this time and in the next 4 days, the mixture should be covered with a cloth to protect against flies and be in a warm, but not bright place. Stir it at least twice a day to prevent mold.
• After the specified time, squeeze the juice from the berries. It is more convenient to do this with the help of a screw press, having collected the berries in a cloth or gauze.
• Place the juice in a clean bottle, installing a water seal on it. It can be replaced by a rubber or silicone glove with a pierced finger.
• Observe the behavior of the wort. After waiting for the end of fermentation, that is, the time when the glove deflates or the water seal "stops", drain the liquid, leaving sediment at the bottom, filter and pour into clean bottles. The more completely they are filled, the better: contact with air is useless for wine. Close tightly.
• Lay the bottles horizontally in a room with a low temperature. In the next four months, check if there is a lot of sediment in them. If its level exceeds 2 cm, drain the wine, freeing it from sediment, and pour into a new bottle. After 4 months, the wine can already be tasted.

Video recipe for the occasion:

Spicy house wine

• mulberry - 1 kg;
• granulated sugar - 1.4 kg;
• purified water - 3.8 l;
• lemon juice - 100 ml;
• fresh or dried mint, chopped - 60 g fresh or 20 g dry;
• cinnamon - 2 sticks;
• wine yeast (pure culture) - 2.5 g.

Cooking method:

Mulberry wine "Honey"

• mulberry (white) - 4 kg;
• rhubarb - 0.4 kg;
• lemons - 3 pcs.;
• apple juice - 6 l;
• sugar - 1 kg;
• honey - 0.4 kg;
• wine yeast - 5 g.

Cooking method:

• Sort, wash, crush the berries, place them in a basin or a large enameled tank.
• Sprinkle sugar on top, put honey.
• Pass the lemons through a meat grinder without peeling, and put everything together with the juice and zest to the mulberries.
• Using a juicer, squeeze 6 liters of juice from apples.
• Pour juice over berries.
• Boil everything together over low heat until the sugar and honey dissolve.
• Wait until the mixture has cooled to room temperature (20-25 degrees), enter the yeast.
• Pour into a clean bucket, fasten gauze on top, take the bucket to a warm room for 3 days. Stir 2-3 times daily to prevent mold.
• Squeeze out the juice, strain, pour into a fermentation tank, installing a water seal.
• Wait for fermentation to finish. This will happen in about a month and a half.
• Filter and transfer to fermentation bottle again. Install a water seal. Wait another month.
• Drain so that the sediment remains in the bottle. This is done through a tube, one end of which is lowered into a container of wine, the other into an empty container, which is slightly lower.
• Filter through cheesecloth or cotton pad.
• Pour into bottles, cork them and lay them horizontally in a room where the temperature is 16-18 degrees. After 3 months, you can take a sample.

Cherry mulberry wine

• mulberry berries (dark) - 3.6 kg;
• cherry juice - 0.8 l;
• sugar - 2.8 kg;
• lemon juice - 30 ml;
• wine yeast - 10 g.

Cooking method:

• Wash, sort and crush the mulberries.
• Add sugar, cherry and lemon juice to them. Heat, dissolving sugar, wait until it cools to 24 degrees.
• Add special wine yeast. Stir. Cover with a cloth, put in a warm corner, protected from sunlight.
• Stir every 8-12 hours with a wooden stick.
• After three days, press the berries to get the juice. Filter it through cheesecloth. Place in a fermentation vessel with a water seal.
• Wait for the fermentation to complete, strain through cheesecloth, pour into bottles, corking them tightly.
• After three months, see how much sediment is in the bottles. If there is a lot, then strain the wine and pour into new bottles. Seal them well again. Store in a cool place, laying the bottles horizontally. The wine will be completely ready in six months.

white wine recipe

• mulberries - 2 kg;
• granulated sugar - 1 kg;
• white table wine (grape semi-sweet) - 0.75 l;
• ground cinnamon - 30 g;
• clean water - 5 liters.

Cooking method:

• Mash unwashed berries and leave for a day.
• Squeeze the juice from the berries by pressing.
• Add sugar and cinnamon to the juice. In an enameled container, for example in a bucket, leave to ferment, covered with gauze. The optimum temperature for fermentation is 23 degrees.
• Stir twice during the day.
• After 3 days, filter the juice, mix with water and pour into a fermentation tank. Pour in a bottle of wine. Install a water seal.
• When the gurgling stops completely, make a note on the calendar so that after two weeks the wine is drained, removing the sediment, filtered and bottled.
• Cork bottles of wine, after 3 months you can try and treat guests with an unusual drink.

Mulberry is not the most suitable berry for culinary experiments, however, it can be used to make a pleasant-tasting wine with a delicate aroma. All that is needed for this is to study the intricacies of the technological process and clearly follow the chosen recipe.