How to Make Mullberry Wine

Mulberry wine is a traditional country wine of the South. Mulberry wine is made from the American mulberry (Morus rubra) plant that grows near creek beds or other wetland areas or may be planted by the homeowner. Mulberry bushes are easily grown from cuttings or small plants available at most nurseries or garden centers. Like the basis for most country wines, mulberries are picked at the peak of ripeness, and the wine is made quickly before the berries deteriorate.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 10 pints ripe, fresh mulberries 3- to 5-gallon crock 1 gallon water 6 cups sugar, divided Saucepan 1 can grape juice concentrate 1 teaspoon yeast nutrient 1 package red wine yeast Cheesecloth String Food-grade rubber tubing Large stockpot Bottles or jars with lids

1. Crush the mulberries and place them in the crock. A potato masher is good to use for crushing the berries, but you can use your hands as well.

2. In a large saucepan, combine 5 cups sugar and the water and cook over medium heat until the sugar has melted and the mixture is clear. Set aside to cool.

3. Pour the cooled sugar-water mixture and the undiluted grape juice concentrate over the crushed mulberries in the crock.

4. Add 1 teaspoon yeast nutrient and 1 package red wine yeast to the mixture. Stir to distribute both throughout the mix.

5. Cover the crock with a layer of cheesecloth, and tie the cloth in place with string.

6. Stir the mixture daily for 1 week, replacing the cheesecloth after each stirring.

7. Let the mixture ferment, covered with the cheesecloth, for an additional 3 weeks.

8. Siphon the wine into a large stockpot or other container using food-grade rubber tubing.

9. Thoroughly wash and clean the crock.

10. Place the wine back into the crock and add 1 additional cup sugar. Stir to distribute. Cover and let the wine ferment an additional month.

11. Siphon the wine into bottles or jars and cap. Allow the wine to age for 6 to 12 months for the best flavor.

Tips & Warnings

• For additional flavor, add 1 pound of chopped raisins to the crushed mulberries. If a stone crock is not available, use a large stainless steel stockpot as a brewing vessel. Cover with cheesecloth to allow the wine to breathe during the fermentation period.

References

• The Foxfire Book of Wine Making; Lori Gillespie, Kelly Shropshire and Allison Adams, eds.; 1987
• Making Wild Wines & Meads: 125 Unusual Recipes Using Herbs, Fruits, Flowers & More; Pattie Vargas and Rich Gulling; 1999

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