To make homemade mulberry wine, you need ripe juicy berries with no signs of rot or mold. Even one spoiled berry can spoil the entire drink or worsen the taste. I advise you to take spring or filtered water, which does not contain chlorine. All used containers must first be washed with hot water and wiped dry. It is allowed to work with wine material only with clean hands.
Ingredients:
- mulberries (mulberry) – 2 kg;
- sugar – 1,5 kg;
- water – 5 liters;
- citric acid – 10 grams (2 lemons);
- unwashed raisins – 100 grams.
Wild yeast lives on raisins, which activates fermentation if there is little yeast on mulberries. Citric acid (juice) stabilizes acidity, thanks to which the wine ferments more actively, it turns out tastier and is well stored.
Mulberry wine recipe
1. Punch the berries with a wooden rolling pin, leave for an hour so that the juice stands out.
2. Transfer the mixture to a container with a wide neck, add 500 grams of sugar, raisins, water and citric acid (squeeze the juice from two lemons). Stir, cover with gauze, put in a dark place at room temperature. Stir once a day with a clean hand or wooden stick. After 2-3 days, foam, hissing and a slight sour smell will appear, which means that fermentation has begun.
3. Strain the wort through several layers of gauze. Squeeze the pulp, mix the resulting liquid with the main juice. Squeezes are no longer needed.
4. Pour the juice into a fermentation container, add 500 grams of sugar, mix. At least 25% of the container volume must remain free. Install a water seal on the neck (medical glove with a hole in the finger). Transfer the must to a dark place with a temperature of 18-25°C.
5. After 5 days, add the remaining sugar (500 grams). To do this, remove the water lock, drain 500 ml of fermented juice, dissolve sugar in it, pour the resulting syrup back and reinstall the lock.
6. After 20-55 days, active fermentation will end: the water seal will not release gas (the glove will deflate), the young wine will become lighter. It’s time to drain the drink through a straw into another container without touching the sediment at the bottom.
If the fermentation lasts 50 days, so that bitterness does not appear, you need to remove the wine from the sediment and put it again under a water lock to ferment.
7. It is advisable to fill the storage container up to the neck so that there is no contact with oxygen, close it hermetically or install a water seal, then transfer it to a dark place with a temperature of 5-16 ° C for holding. Leave for 4-8 months.
8. During aging, sediment will appear, you need to get rid of it, periodically (at least once a month) pouring the wine into another container.
9. After a couple of months, try the wine. If the sweetness does not suit you, add sugar to taste and mix. You can also increase the strength by adding vodka or alcohol, but not more than 10-15% of the volume.
10. Pour the drink into bottles, seal tightly with corks. Store in refrigerator or basement. Shelf life – up to 4 years. It turns out about 5 liters of wine with a strength of 10-12 degrees.
