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Wine, Mulberry

A fermented mulberry wine made by bruising mulberries, adding water, fermenting, and bottling.

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

Ingredients

Directions

Prepare the juice

  1. Gather mulberries before they are fully ripe.

  2. Bruise them in a tub.

  3. Add the same quantity of water to the bruised berries.

  4. Let the mixture stand for 24 hours.

  5. Strain it through a coarse sieve.

  6. For every gallon of diluted juice, add 3-4 pounds of sugar.

Ferment and bottle

  1. Allow it to ferment in the usual way.

  2. When fine in the cask, bottle it.

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 fruit juice, flavor and color that the wine is built on.
Sugar
Feeds the yeast during fermentation, producing alcohol and setting the wine's sweetness.

The step that matters

Adding the sugar to the diluted juice. Yeast turns sugar into alcohol, so the amount of sugar sets the wine's strength and sweetness. Add it to the diluted juice before fermentation begins, measured per gallon as the step states.

“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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