Mulberry Wine
Ingredients
Directions
Prepare the juice
Gather ripe mulberries and beat them in a mortar.
Mix 4 quarts of mulberries with 4 quarts of spring water in a tub and let them stand overnight.
Strain the mixture through a sieve.
Ferment and bottle
Dissolve 3 pounds of sugar in the liquid and pour it into a cask.
Add ½ cup of finings to the cask, ensuring it is not too full or tightly sealed.
Set the cask in a cool place and bottle the wine when it is fine.
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
- Provide the main fruit flavour, colour and the juice that becomes the wine.
- Sugar
- Feeds the fermentation and sets the sweetness and alcohol level of the finished wine.
- Spring water
- Dilutes the fruit juice to a workable volume for fermenting.
- Finings
- Gather suspended particles so the wine clears and becomes fine before bottling.
The step that matters
Leaving the cask not too full or tightly sealed. Fermentation releases carbon dioxide and can foam vigorously. A cask filled to the top or sealed airtight can overflow or build up pressure, so room and an escape route for gas are needed.
“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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