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Drink

Mulberry Wine

A fermented beverage made from ripe mulberries, water, sugar, and finings, aged in a cask.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Mulberry Wine

Ingredients

Directions

Prepare the juice

  1. Gather ripe mulberries and beat them in a mortar.

  2. Mix the mulberries with spring water in a tub and let them stand overnight.

  3. Strain the mixture through a sieve.

  4. Dissolve 3 pounds of sugar in the liquid.

Cask and bottle

  1. Pour the sugar mixture into the cask, adding ⅓ cup of finings.

  2. Ensure the cask is not too full and not sealed too tightly at first.

  3. Set the cask in a cool place and bottle the wine when it is 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
Provide the main flavour and colour of the wine.
Sugar
Sweetens the juice and feeds the fermentation that produces alcohol.
Finings
Help clear the wine so it becomes fine instead of cloudy.

The step that matters

Leave the cask not too full and not sealed too tightly at first. Fermentation releases carbon dioxide and can cause foaming. Room in the cask and a loose seal let gas escape, so the cask does not overflow or burst.

“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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