In the Rostov Region, Krasnodar and Stavropol Territories, mulberry is a fairly popular berry. It is very sweet and therefore can be easily used for making alcoholic beverages. Mulberry-based vodka is called mulberry, we wrote about it in more detail. However, mulberry can also be used to make wine, and it will be very tasty and very unusual. The recipe for making wine from a mulberry tree itself is not a big problem even for a novice winemaker.

Ingredients

To create mulberry wine at home, we need

• Mulberries - 2 kilograms
• Sugar - 1.5 kilograms
• Water - 5 liters
• Citric acid - 10 grams
• Raisins - 100 grams

It should be noted that raisins are an optional element and ingredient for making mulberry wine, however, there is a lot of yeast on its surface that can speed up the fermentation process. Citric acid (which, by the way, can simply be replaced with the juice of two lemons) allows you to stabilize the acidity of the finished drink, speed up the fermentation process, and also increase the shelf life of the finished mulberry wine.

Mulberry Wine Recipe

In principle, making wine from mulberries is no different from making wine from any other ingredient.

First of all, the washed berries must be kneaded with a rolling pin or blender. After that, the berries in this form must be left for an hour in order to let the juice drain.

After that, the mulberry pulp is put into a fermentation container, where all water, citric acid, raisins and half a kilogram of sugar are added. All added ingredients must be thoroughly mixed and then placed in a dark, warm place. The container must be securely and hermetically closed, it is necessary to use a water seal in order to avoid dust getting inside. It should be understood that more than 75% of the total volume should not be poured into the fermentation tank, otherwise the foam formed as a result of fermentation will clog the water seal.

Sugar must be added gradually, every two to three days, until the total amount of added sugar becomes an early one and a half kilograms. It is worth noting that you should not add more sugar, as the wine can turn out to be sugary; at the same time, the sweetness of the finished product can always be increased by adding sugar to the ready-made drink.

Fermentation usually ends in 2-3 weeks. The end of the fermentation process of mulberry wine can be fixed after the end of the gurgling water seal. It is imperative to carefully drain the entire beverage, preferably through a tube - in this case, all sediment will remain at the bottom of the bottle. After that, filtering the drink will become much more difficult.

It is best to filter mulberry wine through several layers of cheesecloth, which also contains cotton wool. If necessary, mulberry wine can be filtered several times.

Storage of mulberry wine

The final storage of mulberry wine at home must be carried out in glass bottles, while pouring the wine literally to the very neck in order to reduce the likelihood of wine oxidation in the future. During storage, organic and mineral sediment may appear - this is normal, if necessary, the drink can be filtered several more times.

As already mentioned, the final level of sugar and acidity can be regulated, but only upward, by adding citric acid or sugar, respectively. The fortress can also be artificially increased by adding any vodka without flavors and impurities (“raspberry” or “blackberry” vodka will not work, you must take vodka without flavors).

Features of mulberry wine

Like the berries themselves, mulberry wine will strongly stain the mucous membranes - the tongue, mouth and throat. It is worth noting that things that have been stained with mulberry wine will be extremely difficult to wash: in the vast majority of cases, the thing will simply have to be thrown away.

If mulberry wine did not work out, then the resulting product can be used as home brew for moonshine - the resulting alcohol will be very aromatic, strong and unusual. Mulberry contains a lot of aromatic substances, so mulberry vodka (as mentioned above, it is called mulberry) will compare favorably with other moonshine.

Mulberry in the south of the Russian Plain has been spreading by self-sowing and especially from root shoots since time immemorial. In the 1970s, many forest belts were laid from it for the cultivation of silkworms. The main part of the plantings and self-seeding of mulberry is outbred, non-varietal, with small berries. A significant part of the berry harvest is lost. It makes sense to collect large Tsargrad black and Persian white mulberries. It is bought fresh, for processing into preserves, jams, etc., it is also suitable.

Nobody really bothers with the small fruits of the mulberry tree. They just fall to the ground, usually outside the home on the street. At best, they are pecked by chickens and ducks. Meanwhile, the best quality fruits always fall in the sense of ripeness and aroma. They ferment easily due to natural yeast on their surface. Modern materials, for example, even agrofiber, which is bought for greenhouses (it is not used in June) and all kinds of mesh fabrics, even old tulle, can be stretched or simply spread under mulberry trees for passive berry picking. Even if it is in the country, where you do not visit every day, a slightly fermented mulberry is quite suitable for liqueur or wine. It is better than unripe, forcibly plucked from a tree.

Mulberry wine

Like all fruit and berry wines, it is prepared with water, sugar and citric acid. To get a good taste from the berries that are available to you, you need to make several options. Number all containers with different recipes, then conduct a tasting and choose the best composition.

Mulberry Wine Ingredients

Five liters of water;

One and a half kilograms of sugar;

Ten grams of citric acid;

One and a half to two kilograms of mulberry.

Mulberry wine recipe and cooking technology

Stage one

Despite the fact that mulberries are often picked directly from the ground, they do not need to be washed. You can only brush off the dust with a damp cloth. It is important to preserve the yeast that is present on it.

Stage two

We put the berries in a ten-liter bottle, fill with water, add sugar and add citric acid. On top of the neck, we put on a rubber glove or install a water seal. We put the container in a warm place for fermentation.

Stage three

As soon as the glove is lowered, the fermentation process can be considered complete. We carefully pour the future wine into a saucepan so that the sediment remains in the first bottle. After that, we additionally filter the liquid through cheesecloth.

Stage four

Sterilize the drink over low heat until all the gas is released. It is important to control the temperature of the liquid, it should not exceed 70 degrees. Then we cool, add sugar, if necessary, and bottle.

The mulberry wine is ready.

Pouring mulberry (mulberry).

Mulberry pouring is obtained according to a very simple recipe. A rich black aromatic drink with a slightly tart aftertaste can be prepared in two ways - with vodka from without.

Ingredients for the mulberry liqueur with alcohol:

vodka (moonshine, alcohol 40-45%) - 200 ml;

water - 100 ml;

black mulberry berries - 1 cup;

sugar - 1 glass.

Pay special attention to the quality of the berries, they must be ripe and juicy. Even slightly rotten, spoiled, or moldy mulberries should not get into the drink. Otherwise, the finished liqueur will have an unpleasant bitter aftertaste.

Mulberry liqueur preparation technology

1. Rinse the collected berries thoroughly in running water, fold the container and mash with a wooden mallet. This is done in order for the mulberry to release the juice. After an hour, the mixture can be transferred to a glass jar, where it will be infused.

2. Prepare syrup from 100 ml of water and 1 glass of sugar. First, boil the mixture, removing the white foam, then cool to room temperature.

3. Add sugar syrup to a jar with crushed mulberries, pour 200 ml of vodka there.

4. Thoroughly mix the contents of the jar, cover and refrigerate for 2 weeks. This is enough time for the silky liqueur to taste good.

5. After infusion, the drink must be filtered by filtering the pouring through a double layer of gauze. If small particles still leaked into the strained drink, you can additionally filter the liqueur through a cotton filter.

6. At the final stage, the homemade mulberry liqueur is poured into glass bottles. I recommend storing it in a cool place like a refrigerator or basement. Shelf life - up to 3 years.

Pouring mulberry without vodka

Ingredients:

mulberry (mulberry) - 2 kg;

sugar - 700 grams.

1. Put the berries in a jar, add sugar and shake well several times.

2. Tie the neck of the jar with gauze and transfer to a dark place with a temperature of 18-25 ° C.

3. After 2-3 days, when it becomes clear that the liqueur has fermented (foam and hiss will appear), remove the gauze and install a water seal or a medical glove with a hole in one of the fingers on the neck.

4. After 20-40 days, fermentation will stop (the water seal will stop gurgling or the glove will deflate). It's time to filter the liqueur through several layers of gauze and cotton wool, and then bottle it for storage. The shelf life is 2-3 years.

Home winemakers cannot imagine a feast without their own wine drinks, and prepare them from all kinds of fruits and berries.

For example, they put mulberry wine at home, the recipe for which contains raisins or yeast to improve fermentation. We will learn how a delicious and healthy silk wine drink is prepared in two ways to diversify any meal.

Mulberry wine: the subtleties of preparation

To obtain high-quality silk wine, you must adhere to certain conditions:

• Before making a berry drink, we collect only ripe fruits, rejecting rotten or moldy mulberries: it will lead to damage to the wort.
• The best mulberry wine, distinguished by its wonderful taste, aroma and color, is obtained from black berries. You can also use red mulberry berries, but the drink will not taste as bright. Wine is not made from white mulberry at all!

• We will put silk wine on filtered or spring water: chlorinated water is not suitable.
• We use sterile dishes. Be sure to wash your hands before handling wine raw materials.

To improve the taste of the drink, we add citric acid or fruit and berry additives - sirgi or blackberry berries, apple juice. The main thing is not to overdo it, otherwise the characteristic taste and aroma of mulberry will be lost!

Mulberry raisin wine recipe

Ingredients

• Mulberry - 4 kg;
• Granulated sugar - 3 kg;
• Purified water - 10 l;
• Citric acid - 20 g;
• Unwashed raisins - 200 g.

How to make yeast-free mulberry wine

• Before making wine from mulberry, "roll out" the berry with a rolling pin made of wood or plastic and leave it for an hour to extract the juice.
• We shift the mulberry puree into an enamel pan, add 0.5 kg of sugar, add lemon juice or acid, season with raisins and fill with water.
• Mix the ingredients, cover with a piece of gauze and put them in a warm dark corner for two days. Stir the wort once a day.
• We filter the contents of the pan through multilayer cheesecloth and combine with the juice from the squeezed pulp (discard the pulp).
• Pour the liquid into a bottle, add another 0.5 kg of sugar, mix, install a glove with a hole in the finger (water seal) and put it away for five days in a dark place where the temperature regime is 18-25 degrees. A quarter of the bottle should be left empty so that the foam does not come out during fermentation.

• We pour 0.5 l of wort into a clean container, dissolve another 0.5 kg of sugar in it, pour it back and install a water seal (put on a glove).
• We remove the wander to the original place. When the bubbles disappear and the liquid becomes lighter, fermentation is complete.

If the wine has been fermenting for 50 days, drain it from the sediment and leave it to ferment. If this is not done, the drink will take on a bitter taste.

• When fermentation is complete, using a thin hose (tube), pour the wine into another bottle (s), without touching the sediment. We seal the container and put it in the cellar (refrigerator) for 120-240 days to ripen.
• When ripe, a sediment also appears, therefore, 1-2 times a month we pour the drink from the sediment into clean bottles.

After 60 days we taste our mulberry wine. If there is not enough sweetness, add sugar to the drink, stirring it well. To obtain fortified mulberry wine, pour in alcohol (vodka) in an amount not exceeding 15% of the volume of the drink.

We bottle the finished silk wine, cork it and store it in a cool place. It can be stored for about four years.

This recipe produces 10 liters of aromatic and tasty 10-12% wine.

Ingredients

• Mulberry berries - 2 kg + -
• - 2.8 kg + -
• - 7.6 l + -
• - 200 ml + -
• Fresh mint - 120 g + -
• Wine yeast - 5 g + -
• Cinnamon sticks - 4 pcs. + -

How to make yeast mulberry wine

1. Dissolve granulated sugar in hot water to obtain a clear syrup.
2. Knead the mulberry with a rolling pin made of wood or plastic and pour the sugar syrup in an enamel saucepan.
3. Mix with cinnamon, mint leaves and lemon juice, cover with gauze and remove a warm place without access to light for 10 days.
4. Stir the wort three times for 1.5 days to avoid acidification.
5. We squeeze the berry mass, pour the juice and wort into a bottle and install a water seal. We are waiting for the end of fermentation.

At the end of the fermentation process, drain the sediment drink, filter through multilayer gauze and pour into sterile bottles. We put them in a cellar or refrigerator for 120 days, after which we proceed to tasting!

Now you know how easy it is to make mulberry wine at home, the recipe for which may include yeast or raisins.

Make wine drinks yourself: next to them, most industrial wines seem tasteless and unnatural!

In the process of making mulberry wine, it is important to use ripe black berries and carefully sort it out so that rotten fruits do not get into the wort. Otherwise, all your work can 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 cook from water and granulated sugar.

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

After cooling the mass to a temperature of 24-26 degrees, we introduce the 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. Stir the wort twice daily with a wooden spatula.

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

After two months, we drain the young wine from the sediment through a silicone string and re-install the water seal. After two months, we repeat this procedure again.

We pour the finished wine into bottles and send it to the cellar for aging.

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

Spicy homemade mulberry wine

In this recipe, fresh mint can be replaced with dried one - 1 tablespoon, and instead of wine yeast, you can use champagne 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 - prepare the berry and knead it a little.

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 the fermenter, add yeast, cover with gauze and leave warm for 7-10 days. Stir the wort twice a day without fail.

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

After the end of fermentation, young wine should be drained from the sediment and poured into dark glass bottles.

Before tasting, we hold 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

Sliced ​​rhubarb stalk - 400 g

Strawberry - 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 size 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 the water seal, after 30 days we drain the young wine from the sediment and reinstall the water seal.

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

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