Mulberry Wine
Ingredients
- 4 lbs. Mulberries
- Half Teaspoon Tannin
- 1 lbs. Raisins, Minced
- 1 Teaspoon Nutrient
- 2.75 lbs Sugar
- 2 Drops Pectin ex
- Campden Tablets
- 1 Teaspoon Citric Acid
- About 1 gal. Water
- 1 Sachet Red Wine Yeast
Wash mulberries and strip from stalks. (this will be tedious, though the riper the fruit, the easier it will be, and you must wear rubber gloves). Put mulberries and raisins in a sterilized 2.5 gal. plastic bucket, add sugar and pour on about 3/4 gal. of boiling water. Stir to dissolve sugar.
When cool, add 1 crushed Campden tablet and stir. Leave covered for 24 hours. Add pectic enzyme and tannic acid (dissolve tannic acid in a little water before adding). After a further 24 hours, add yeast and nutrient and stir well. Keep container covered in a warm place for four days, stirring daily.
Strain into fermenting jar, top up to shoulder of jar with water, fit bung and airlock and store in a temperature-stable environment (preferably about 69F) and allow to ferment or a week or two. Rack when first sediment is thrown. When all fermentation has ceased, add 2 crushed Campden tablets, wait 24 hours, then bottle.
