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Drink

Mulberry Wine

Mulberry wine is a fermented beverage made from ripe mulberries, water, sugar, and finings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Mulberry Wine

Ingredients

Directions

Prepare the juice

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

  2. Mix 4 quarts of mulberries with 4 quarts of spring water and let them stand overnight.

  3. Strain the mixture through a sieve.

Ferment and store

  1. Dissolve 12 pounds of sugar in the liquid and pour it into a cask.

  2. Add ½ cup of finings to the cask and ensure it is not too full or tightly sealed.

  3. Store in a cool place and bottle 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
Provide the fruit juice and flavour that form the base of the wine.
Sugar
Feeds the fermentation, producing alcohol and carbon dioxide while adding sweetness.
Spring water
Dilutes the mulberry juice to a workable volume and supplies the liquid for fermentation.

The step that matters

Leave the cask not too full or tightly sealed. Fermentation gives off carbon dioxide, which needs room and an escape route. A full or airtight cask can build pressure and burst or spoil the wine.

“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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