I was wondering if anyone has made mulberry wine. Is it worth it? Any suggestions? I have read a few recipes and they all talk about adding grape juice or raisins for taste and body. Is this necessary? Also they all call for de-stemming. Why? If you are going to strain the must why bother? The stems are very thin and small I can't imagine that they would influence the taste. I will appreciate any feedback.
YOU WOULD BE SUPRISED. Do destem them. Just freeze em and then bang them against the inside of a sanitized trash can, they come right off.
I was hoping for a different reply. I have been de-stemming making mulberry jam. I am going on my 5th batch and was hoping I could use the rest of the mulberries for wine and forget the stems. Very tedious work. They stick to your fingers and end up back with the fruit anyway. Some of the recipes I have read seemed to suggest that mulberries don't make the best wine without alot of additives. Maybe I will just keep making jam. Thanks for the reply.
I'm tellin ya, try freezing them, get a big clean trashcan, and hit the **** out of em on the inside of the can, they fly right off. Or do the same but freeze it in a plastic bag and beat the bag on the floor.
How about blackberry wine. Anyone have a good recipe?
Well I am going to try it. I am sick of making jam and I still have berries left. Of course now I will need even more! Never ending berry picking. I will be glad to quit. I have read mulberry doesn't make a great wine but I am curious and have to try. Good luck to me. I will let everyone know how it is coming along.
good idea lets see some recipes, I really thought i would have seen more recipe trading on this site. For me I'm just gettin started, but i am writting them down though. Just tried to make a spiced apple opps think a little to much clove but cinnamon seems to be just right. Guess I'll know next year.
All right all right I'll post one when I get home. You all are on the internet, there at tons of good recipes out there to choose from. Look for a post here this evening.
I actually found one from the last issue of Winemaker mag. We'll see how close it is and I'll post if its much different from yours.
Seeing as that is the one I was planning on posting...
The mulberry wine recipe that I used had grape juice concentrate or raisins as additives. The recipe did not call for tannin but I would like to add some for flavor. I wonder if all berries need a little something else to add body. I found an interesting recipe that had cinnamon sticks as an additive. I almost bought some but beings I was in a hurry I opted not to bother, but is sounded good.
I am eyeing a lot of wild grapes that are growing like crazy around here. I hope they remain healthy until harvest time. Usually they dry up or get attacked by pests before they ripen. I hope I get a chance to try and use them in another brew.
Back with more mulberry wine updates. I thought it was ruined because the must had an "off" smell sort of like sulfur or rotten egg. I looked up some info on the internet and from what I read it can be saved. I removed the cap and poured the rest through my famous nylon hose remedy and then racked it. The info said that by aereating,the wine may be saved. The smell was not as bad as last night and when I tasted it it tasted pretty good. So when I get home tonight from work I'm going to check it and do the smell test. They said to keep racking if the smell continues. If this fails you can pour the liquid over copper and it may help too.
Any other suggestions?
No sounds like you have it under control. Just a regular splashing racking helps with the sulfer smell too.
There is no such thing as bad wine you just turn it into grappa! The quantity is much less but the potentency is awesome.
What is grappa? My wine is doing fine. Haven't tasted it since I racked it so we will see. Elderberry may be next, if I can find enough berries. If anyone has any suggestions on recipes or anything else I will be happy to have them.
Grappa is distilled wine, it's an Italian thing. We made some with our false wine this year, you just have to be very careful with temperature control so that you don't go blind drinking it! (Methanol)
My mulberry wine was fermenting for about three days now and it has stopped in my prime fermentor.
I hear mulberry wine has a low sugar content so I added 2 cans of 100% Welch's grape juice, raisins and lots of sugar.
It percolated away but it has petered out! I took a hydometer reading and the ball of the meter has hit bottom of my glass tube. It looks like I will have to get more grape juice and sugar!
We just got this mulberry tree bursting with fruit and I couldn't leave it for the birds.
I got a nice mint crop this year with all the rain and I chopped that up and poured it into the mix.
I don't have a lot of room in my kitchen so I've been taking out the pulp and running it through our multi purpose potato rice grinder to gather the juice. Everything is very sterile..
It's been fun but I need some helpful tips.
It's my first time! (Blush)
IF your hydrometer came with a plastic stage container you can sanatize it and use it to get a hydrometor reading.
Just went out to town to purchase two boxes of raisins and two containers of 100% grape juice.
Maybe be on the safe side I'll start another container of must. I did have a expiration date on my yeast and I just want to use it up in my wine experiment. The package wine yeast been in refrigator for awhile.
Wait and see...
What was starting sg and what is sg now.
wow lots of different topics in one thread .. but i would like to know more about that mulberry and where you get them i was talking to someone and said it was a very good fruit or berry whatever ahahah ..
im looking into making some mulberry win i huge tree long my propety line and every year the huge berries got to waste not this year im think would like to know where to start but im still puzzled on what primary fermentation vessel could be
depends on how much u are talking about
I'm making Mulberry wine and it is in it's 5th month. Tonight I siphoned it to clear some sediment and tasted it. It needs sugar! I don't want it too sweet, but it is not sweet at all right now. Is it too late to add sugar? Will I ruin it? Also am I suppose to add camdenton tablets every time I siphon/rack the wine? I'm fairly new at this. Thanks for any advice....Lee
I meant to type Campden tablet's not Camdenton (that's a town! Ha) in my last thread. I guess I'm tired or typing andnot thinking.
Wait till your next racking. Assuming that its about 3 months from now.
I am also new at winemaking. From what I have read and been advised you have up until the time that you bottle your wine to sweeten it. Before you sweeten you should add Potassium Sorbate. This will prevent the yeast from fermenting your wine any further. If you do not, the sugar will trigger the yeast to start consuming again. I have sweetened my pear wine with this method. It tastes pretty good right now. I think I jumped the gun a little because it is only 3 months old. So far it seems o.k. When you sweeten with sugar, make sure you turn it to a syrup first. I do this by heating the sugar with a small amount of water until it is clear. Then I wait until it is room temperature before adding. I usually refrain from giving advice for fear it may be the wrong thing to do, so if anyone does something differently please let me know.
When you say "wait until the next time you rack it"...do you mean to add sugar or to add campden tablets? or both? thanks.
Both let it totally finish then stabolize it with sorbate and campten tabs and sweeten it to your taste wait 6 weeks then bottle.
use tweesers to pull off stems and rinse in sperate bowl of water. No stems in fruit