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Drink

Mulberry Wine

Mulberry wine is made by bruising mulberries, steeping them in water, straining, adding sugar, fermenting, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mulberry Wine

Ingredients

Directions

Prepare

  1. Take mulberries when nearly ripe and bruise them in a tub.

  2. Add 4 quarts of water to the bruised berries and let the mixture stand for 24 hours.

Strain and sweeten

  1. Strain the mixture through a coarse sieve.

  2. Add 3 to 4 pounds of sugar for every gallon of diluted juice.

Ferment and bottle

  1. Allow the mixture to ferment, then bottle it when fine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mulberries
Supply the juice, flavor and colour that the wine is made from.
Sugar
Feeds the yeast during fermentation and sweetens the finished wine.

The step that matters

Bottle when fine. Bottling before fermentation has finished leaves sugar and yeast in the wine, so it can keep fermenting in the bottle. The gas this produces can build pressure and burst the bottles.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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