Mulberry (mulberry) wine recipe. Homemade mulberry wine recipe Mulberry wine without yeast

The fruits of the mulberry tree are watery, not too sweet and absolutely unsuitable for making jam. As a result, large berries, outwardly similar to blackberries, fall off and rot without being in demand. Meanwhile, you can make mulberry wine at home, but you will have to take into account some tricks, because otherwise the drink will turn out to be insipid or not come out at all.

Process details

Making wine from mulberry has its own characteristics that you need to know, otherwise the finished drink is unlikely to live up to expectations.

Live bacteria live on the surface of mulberries, so theoretically fermentation of mulberry must is possible without the addition of wine yeast. However, in reality, problems can arise without them. Therefore, the advice not to wash the berries can be neglected, but you need to stock up on wine yeast.
When the berries are ripe and begin to fall, they should be collected without delay: the period when their collection is possible for further preparation of wine is short.
The most common are white and black mulberry, red is also found. The darker the color of the berry, the richer the color and aroma of the drink will be. However, dark varieties, like blueberries, turn the tongue and palate blue. It is impossible to neutralize this action of mulberry juice. If this moment is important for you, it is better to give preference to white mulberry, which will not create any pigmentation on your tongue.
To give the wine sourness, it is recommended to blend or use citric acid, lemon juice.
To enhance juice secretion and improve the consistency of the drink, it is often recommended to use a pectin enzyme. It, like dry wine yeast, is sold in specialized stores. When using a pectin enzyme, it is introduced into the wort 12 hours before the introduction of yeast, after the addition of which fermentation already begins.
Fermentation of the must can take two months or more. In this case, 50 days after the start of fermentation, the liquid must be drained, freeing it from sediment, into a clean bottle and left for fermentation.
After the almost finished wine is bottled, it will have to be poured into new ones every month, separating it from the sediment. At the same time, it is necessary to strive to ensure that the contact of wine with oxygen is minimal.

The finished wine is stored for quite a long time - up to 4 years. The fortress has a small - 10-12 degrees, and the color - from pale pink to dark, it depends on the feedstock. The bouquet is determined by the chosen recipe.

Classic Mulberry Wine Recipe

mulberry berries - 3 kg;
granulated sugar - 0.5 kg;
raisins - 0.5 kg;
pectin enzyme (preferably) - 5 g;
dry wine yeast - 5 g;
water - 2 l;
citric acid - 10 g (can be replaced with juice from two lemons).

Cooking process:

Boil sugar syrup.
Wash, sort out the mulberry.
Put the mulberry in a bowl with a wide mouth, you can use an enameled basin, bucket. Sprinkle raisins on top and pour over hot syrup.
After a couple of hours, add citric acid and pectin enzyme.
After another 12 hours, put the yeast, stir.
All this time and in the next 4 days, the mixture should be covered with a cloth to protect against flies and be in a warm, but not bright place. Stir it at least twice a day to prevent mold.
After the specified time, squeeze the juice from the berries. It is more convenient to do this with the help of a screw press, having collected the berries in a cloth or gauze.
Place the juice in a clean bottle, installing a water seal on it. It can be replaced by a rubber or silicone glove with a pierced finger.
Observe the behavior of the wort. After waiting for the end of fermentation, that is, the time when the glove deflates or the water seal "stops", drain the liquid, leaving sediment at the bottom, filter and pour into clean bottles. The more completely they are filled, the better: contact with air is useless for wine. Close tightly.
Lay the bottles horizontally in a room with a low temperature. In the next four months, check if there is a lot of sediment in them. If its level exceeds 2 cm, drain the wine, freeing it from sediment, and pour into a new bottle. After 4 months, the wine can already be tasted.

Video recipe for the occasion:

Spicy house wine

mulberry - 1 kg;
granulated sugar - 1.4 kg;
purified water - 3.8 l;
lemon juice - 100 ml;
fresh or dried mint, chopped - 60 g fresh or 20 g dry;
cinnamon - 2 sticks;
wine yeast (pure culture) - 2.5 g.

Cooking method:

Mulberry wine "Honey"

mulberry (white) - 4 kg;
rhubarb - 0.4 kg;
lemons - 3 pcs.;
apple juice - 6 l;
sugar - 1 kg;
honey - 0.4 kg;
wine yeast - 5 g.

Cooking method:

Sort, wash, crush the berries, place them in a basin or a large enameled tank.
Sprinkle sugar on top, put honey.
Pass the lemons through a meat grinder without peeling, and put everything together with the juice and zest to the mulberries.
Using a juicer, squeeze 6 liters of juice from apples.
Pour juice over berries.
Boil everything together over low heat until the sugar and honey dissolve.
Wait until the mixture has cooled to room temperature (20-25 degrees), enter the yeast.
Pour into a clean bucket, fasten gauze on top, take the bucket to a warm room for 3 days. Stir 2-3 times daily to prevent mold.
Squeeze out the juice, strain, pour into a fermentation tank, installing a water seal.
Wait for fermentation to finish. This will happen in about a month and a half.
Filter and transfer to fermentation bottle again. Install a water seal. Wait another month.
Drain so that the sediment remains in the bottle. This is done through a tube, one end of which is lowered into a container of wine, the other into an empty container, which is slightly lower.
Filter through cheesecloth or cotton pad.
Pour into bottles, cork them and lay them horizontally in a room where the temperature is 16-18 degrees. After 3 months, you can take a sample.

Cherry mulberry wine

mulberry berries (dark) - 3.6 kg;
cherry juice - 0.8 l;
sugar - 2.8 kg;
lemon juice - 30 ml;
wine yeast - 10 g.

Cooking method:

Wash, sort and crush the mulberries.
Add sugar, cherry and lemon juice to them. Heat, dissolving sugar, wait until it cools to 24 degrees.
Add special wine yeast. Stir. Cover with a cloth, put in a warm corner, protected from sunlight.
Stir every 8-12 hours with a wooden stick.
After three days, press the berries to get the juice. Filter it through cheesecloth. Place in a fermentation vessel with a water seal.
Wait for the fermentation to complete, strain through cheesecloth, pour into bottles, corking them tightly.
After three months, see how much sediment is in the bottles. If there is a lot, then strain the wine and pour into new bottles. Seal them well again. Store in a cool place, laying the bottles horizontally. The wine will be completely ready in six months.

white wine recipe

mulberries - 2 kg;
granulated sugar - 1 kg;
white table wine (grape semi-sweet) - 0.75 l;
ground cinnamon - 30 g;
clean water - 5 liters.

Cooking method:

Mash unwashed berries and leave for a day.
Squeeze the juice from the berries by pressing.
Add sugar and cinnamon to the juice. In an enameled container, for example in a bucket, leave to ferment, covered with gauze. The optimum temperature for fermentation is 23 degrees.
Stir twice during the day.
After 3 days, filter the juice, mix with water and pour into a fermentation tank. Pour in a bottle of wine. Install a water seal.
When the gurgling stops completely, make a note on the calendar so that after two weeks the wine is drained, removing the sediment, filtered and bottled.
Cork bottles of wine, after 3 months you can try and treat guests with an unusual drink.

Mulberry is not the most suitable berry for culinary experiments, however, it can be used to make a pleasant-tasting wine with a delicate aroma. All that is needed for this is to study the intricacies of the technological process and clearly follow the chosen recipe.

Made from different materials, you can see glass devices. Sometimes they have not only a glass distiller, but usually in the form of a flask. What is important when distilling mash on such devices is the complete absence of oxides. In other devices, mash, interacting with the metal, gives oxidation reactions. The least susceptible to this process is stainless steel, and the most. But a completely moonshine still made of glass gives a small yield of alcohol due to the small volume of the flask. And the fragile material he needs caution. It is easy to break a glass flask or cooler with inept handling. One of the advantages of such a distillation device is the ability to observe the entire process of distillation of mash. After all, for moonshine home production. This is useful for a newbie in this business. for distillation are placed on a metal frame. A glass container is heated on an alcohol lamp.

About distiller

A completely glass moonshine still is good for everyone in terms of the quality of the issued alcohol product. He just doesn't have it. You need a secondary distillation of moonshine. And it is better to still use a glass refrigerator complete with a metal distillation cube. Why look for a spirit lamp and a glass flask when any steel or copper container will do for him. And yes, it will be much larger. Using a glass coil, you can fix it in the holes of the cooling metal tank on rubber gaskets. The tank must be deep so that it does not damage when scooping up heated water, placed as close to the bottom as possible. In this case, it is better to use a hose to drain the heated water. Glass distillers are sold in stores, completely ready for the distillation of mash into alcohol. They can be connected to running water. Such a device is connected to the distillation tank through flexible tubes. It is fixed separately on a metal frame.

Read also: Overview of moonshine stills of the Absolut series

About the disadvantage

Gift glass moonshine still

If you buy a glass moonshine in a store, then it is sold there in the form of a set, usually with a metal distillation tank. Several models are offered, they differ only in the volume of a steel flask from 5 to 17 liters. All have different names. The use of such a device is more convenient. The heating of the mash in it is done on gas or. Fully glass "home distilleries" have a flask capacity of not more than 6 liters. Its material thickness is small, which is necessary for heating on an open fire. The devices can have either a glass coil or with another internal device. During operation, high pressure of alcohol vapors should not be allowed. Any crack can cause a break. This is a big minus for glass construction. And yes, it needs to be stored carefully. If rarely used, then store in a soft material. Cleaning and rinsing also requires caution.

This is important for the moonshine process - to get as much alcohol as possible from the appropriate raw materials. Glass devices are rarely used for this. But if there are laboratory glassware at home, then why not try to make alcohol? Having prepared a flask of mash, you can distill it at least a week daily in small doses. Use moonshine "heads" as fuel for a spirit lamp. And the "tails" are distilled separately.

To make homemade mulberry wine, you need ripe juicy berries with no signs of rot or mold. Even one spoiled berry can spoil the whole drink or worsen the taste. I advise you to take spring or filtered water, which does not contain chlorine. All used containers must first be washed with hot water and wiped dry. It is allowed to work with wine material only with clean hands.

Ingredients:

mulberries (mulberry) - 2 kg;
sugar - 1.5 kg;
water - 5 liters;
citric acid - 10 grams (2 lemons);
unwashed raisins - 100 grams.

Wild yeast lives on raisins, which activates fermentation if there is little yeast on mulberries. Citric acid (juice) stabilizes acidity, thanks to which the wine ferments more actively, it turns out tastier and is well stored.

Mulberry wine recipe

1. Mash the berries with a wooden rolling pin, leave for an hour so that the juice stands out.

2. Transfer the mixture to a container with a wide neck, add 500 grams of sugar, raisins, water and citric acid (squeeze the juice from two lemons). Stir, cover with gauze, put in a dark place at room temperature. Stir once a day with a clean hand or wooden stick. After 2-3 days, foam, hissing and a slight sour smell will appear, which means that fermentation has begun.

3. Strain the wort through several layers of gauze. Squeeze the pulp, mix the resulting liquid with the main juice. Squeezes are no longer needed.

4. Pour the juice into a fermentation container, add 500 grams of sugar, mix. At least 25% of the container volume must remain free. Install a water seal on the neck (medical glove with a hole in the finger). Transfer the must to a dark place with a temperature of 18-25°C.

5. After 5 days, add the remaining sugar (500 grams). To do this, remove the water lock, drain 500 ml of fermented juice, dissolve sugar in it, pour the resulting syrup back and reinstall the lock.

6. After 20-55 days, active fermentation will end: the water seal will not release gas (the glove will deflate), the young wine will become lighter. It's time to drain the drink through a straw into another container without touching the sediment at the bottom.

If the fermentation lasts 50 days, so that bitterness does not appear, you need to remove the wine from the sediment and put it again under a water lock to ferment.

7. It is advisable to fill the storage container up to the neck so that there is no contact with oxygen, close it hermetically or install a water seal, then transfer it to a dark place with a temperature of 5-16 ° C for holding. Leave for 4-8 months.

8. During aging, sediment will appear, you need to get rid of it, periodically (at least once a month) pouring the wine into another container.

9. After a couple of months, try the wine. If the sweetness does not suit you, add sugar to taste and mix. You can also increase the strength by adding vodka or alcohol, but not more than 10-15% of the volume.

Wine 6 months old

10. Pour the drink into bottles, seal tightly with corks. Store in refrigerator or basement. Shelf life - up to 4 years. It turns out about 5 liters of wine with a strength of 10-12 degrees.

In the Rostov Region, Krasnodar and Stavropol Territories, a fairly popular berry is mulberry. It is very sweet and therefore can be easily used to make spirits. Mulberry-based vodka is called mulberry, we wrote about it in more detail. However, wine can also be made from mulberry, and it will be very tasty and very unusual. The recipe for making wine from mulberry itself is not a big problem even for a novice winemaker.

Ingredients

To create mulberry wine at home, we need

Mulberries - 2 kilograms
Sugar - 1.5 kilograms
Water - 5 liters
Citric acid - 10 grams
Raisins - 100 grams

It is worth noting that raisins are an optional element and an ingredient for making wine from mulberry, however, it contains quite a lot of yeast on its surface, which can speed up the fermentation process. Citric acid (which, by the way, can simply be replaced with the juice of two lemons) allows you to stabilize the acidity of the finished drink, speed up the fermentation process, and also increase the shelf life of the finished mulberry wine.

Mulberry wine recipe

Fundamentally, making wine from mulberries is no different from making wine from any other ingredient.

First of all, the washed berries must be kneaded with a rolling pin or blender. After that, the berries in this form must be left for an hour in order to allow the juice to drain.

After that, the mulberry pulp is put into a fermentation container, where all the water, citric acid, raisins and half a kilogram of sugar are added. Mix all the added ingredients thoroughly, then put in a dark, warm place. The container must be securely and hermetically closed, it is necessary to use a water seal in order to avoid dust getting inside. It should be understood that more than 75% of the total volume cannot be poured into the fermentation tank, otherwise the foam formed as a result of fermentation will clog the water seal.

Sugar must be added gradually, once every two to three days, until the total amount of added sugar becomes one and a half kilograms early. It is worth noting that you should not add more sugar, as the wine can turn out cloying; at the same time, the sweetness of the finished product can always be increased by adding sugar to the finished drink.

Fermentation usually ends in 2-3 weeks. The end of the fermentation process of mulberry wine can be fixed after the end of the gurgling of the water seal. It is extremely important to carefully drain the entire drink, preferably through a tube - in this case, all the sediment will remain at the bottom of the bottle. After that, filtering the drink will become an order of magnitude more difficult.

It is best to filter mulberry wine through several layers of gauze, inside of which there is also cotton wool. If necessary, mulberry wine can be filtered several times.

Storing mulberry wine

The final storage of mulberry wine at home must be carried out in glass bottles, while pouring the wine literally to the very neck in order to reduce the likelihood of wine oxidation in the future. During storage, organic and mineral sediment may appear - this is normal, if necessary, the drink can be filtered several more times.

As already mentioned, the final level of sugar and acidity can be adjusted, but only upwards, by adding citric acid or sugar, respectively. The fortress can also be artificially increased by adding any vodka without flavors and impurities (raspberry or blackberry vodka will not work, you need to take vodka without flavors).

Features of mulberry wine

Like the berries themselves, mulberry wine will strongly stain the mucous membranes - the tongue, mouth and throat. It is worth noting that things that have been stained with mulberry wine will be extremely difficult to wash off: in the vast majority of cases, the thing will simply have to be thrown away.

If the wine from mulberry did not work out, then the resulting product can be used as home brew for moonshine - the resulting alcohol will be very fragrant, strong and unusual. Mulberry contains quite a lot of aromatic substances, so mulberry vodka (it is called mulberry, as already mentioned above) will compare favorably with other moonshine.

Mulberry wine differs from other home-made drinks in its unusual taste and aroma. Today we will reveal to you some of the secrets of its preparation, as well as offer some interesting recipes.

The composition and features of wine from mulberries

An alcoholic drink made from mulberries includes a traditional set of products. That is berries, sugar and water. To improve the taste of wine, citric acid and cinnamon are added to it. To prepare use vodka or alcohol.

For homemade wine, any variety of mulberries is suitable. Red, white, and black berries won't add much flavor to your drink, but they will affect its color. The darker the mulberry, the richer and deeper the shade of the finished wine will be. Therefore, many winemakers prefer to make it from black berries.

Wine reviews

Winemakers note that the main disadvantage of mulberries is the lack of a bright taste. That is why bright food additives are used to make wine. Those who love pure wine note that it takes a long time to mature.

Fans of homemade wines are happy to make wines from mulberries. They claim that this product can be consumed in its pure form or made wonderful cocktails based on it.

Classic recipe

Mulberry wine is prepared in much the same way as other homemade spirits:

Put the berries in a bowl and let them brew for a day. Then put into jars.
Make syrup from water and sugar. Bring the liquid to a boil and add any flavor enhancer (vanilla, cinnamon or citric acid) to it.
The syrup needs to be cooled and poured into jars of infused berries, closed with a water seal and left for five or six days.
When the specified time has passed, filter the must and mix it with white wine (for ten liters of juice you need to take one liter of drink). After that, the drink should stand for two or three weeks.

Ready wine can be drunk in its pure form, as well as with tonic or as part of a cocktail.

A simple mulberry wine recipe

This recipe is so simple that even novice winemakers can handle it. You do not need special knowledge or skills in this area. How to make mulberry wine? Follow instructions:

Collect the berries, put them in a bowl and leave for a day. Then squeeze the juice out of them.
Mix liquid with sugar and cinnamon. For each liter of juice, you will need 150 grams of the first product and five grams of the second.
Leave the mixture alone for a week and then strain it through a sieve and cheesecloth.
Combine the finished product with white wine at the rate of 10 liters of juice per liter of wine. Infuse the drink for at least two weeks.
When the indicated time has passed, try the wine. If necessary, add the required amount of sugar.

Pour the drink into bottles and store in a cool place.

Mulberry wine at home. Recipe #3

If you want to get a quality drink, then be careful about the selection of ingredients. Berries should be fresh, with no signs of rot. Water is better to take spring or filtered. Remember that the taste of chlorine will not improve the taste of the finished product. We will make a simple mulberry wine from the following ingredients:

Berries - two kilograms.
Sugar - one and a half kilograms.
Water - five liters.
Two lemons or ten grams of citric acid.
Raisins (unwashed) - 100 grams.

Mulberry wine recipe at home:

Crush the berries with a wooden rolling pin and leave them alone for a while.
When the juice stands out (after about an hour), transfer the mulberries to a container with a wide neck. Add to them 500 grams of sugar, citric acid (you can juice lemons), raisins and water.
Stir the products, cover them with gauze and put in a dark place (it should remain at room temperature). Stir the berries every day with a wooden spoon or just clean hands.
After a couple of days, a sour smell will appear, which will serve as a signal that fermentation has begun. Strain the wort through several layers of gauze, and squeeze the berries.
Pour the juice into a large bottle and add 500 grams of sugar to it. Please note that 25% of the capacity must remain free. On the lid, install a water seal or a medical glove with a hole in the finger. Move the bottle to a dark place.
After about three weeks, active fermentation will end and the wine will brighten. Drain the liquid through a straw, leaving a sediment at the bottom.
Fill a clean dish with wine - try to pour liquid under the very neck so that in the future it does not have contact with oxygen. Close the containers tightly and transfer them to a dark, cool place.
Once a month, strain the wine, getting rid of the sediment. At this point, you can taste it and add sugar if you wish.

After four months, pour the drink into bottles, cork them and store them in the basement or refrigerator.

Home wine. Recipe #4

Ingredients:

Mulberry berries - one kilogram.
Water - 500 ml.
Cinnamon - five grams.
Sugar - 150 grams.
Strong white wine - 100 ml.

The recipe for mulberry wine is quite simple:

Wash fresh berries and let them lie down for 24 hours.
Squeeze the juice and dilute it with the same amount of water.
Add cinnamon (five grams per liter) and sugar (150 grams per liter).
Pour the future wine into jars for fermentation for six days.
Filter the drink when the specified time has passed.
Pair a homemade drink with store-bought white fortified wine.
Strain the wine, bottle it and cork tightly.

Silk wine. Recipe number 5

We will prepare a delicious homemade drink from:

Six glasses of sugar.
Four liters of hot water.
Four cups of mulberries (you can take more).
Juice of two lemons or 10 grams of citric acid.
3 tablespoons fresh mint, chopped with a knife
10 grams of ground cinnamon.
Half a teaspoon of wine yeast.

Read the recipe for mulberry wine below:

Mash the berries and put them in a ceramic or glass dish.
Dissolve sugar, cinnamon and citric acid in hot water. Pour syrup over mulberries and add mint to them.
When the liquid has cooled, add yeast to it, shake and close the neck with a leaky rubber glove or gauze.
Leave the future wine to ferment for 10 days, and then strain it through a sieve and a porous cloth.
Pour the liquid into a clean container and cover again with cheesecloth.

In ten weeks the wine will be ready. To fix the result, you can mix it with strong white wine.

Strong mulberry liqueur

What to cook if mulberries are ripe in your garden? Homemade wine is a great option for utilizing ripe berries. This time we propose to make a tasty but strong wine.

Ingredients:

Vodka - 200 ml.
Water - 100 ml.
Black mulberries - one glass.
Sugar - one glass.

You will learn the recipe for homemade mulberry wine if you read our instructions:

Mash the berries with a potato press and place in a glass dish.
Prepare a syrup from water and sugar - first boil it, and then cool it to room temperature.
Pour syrup and vodka into a jar of berries.
Stir the food, cover them with a lid and place in the refrigerator for two weeks.

When the specified time has passed, filter the drink, and then pour it into glass bottles.

Pouring from berries without vodka

A very simple recipe that you can easily implement. To prepare a drink, you only need:

Mulberry berries - two kilograms.
Sugar - 700 grams.

How to make mulberry wine? The recipe is simple:

Put the washed berries in a jar and sprinkle them with sugar.
Close the neck with gauze, secure it and transfer the dishes to a dark place at room temperature.
When the wine begins to ferment (after two or three days), remove the gauze and install a water seal (a rubber glove will do).
After about a month, when the fermentation stops (the glove deflates or the water seal stops gurgling), the wine can be filtered through several layers of gauze.

Pour the drink into bottles and store them in a cool place.

Mulberry wine is a delicious refreshing drink that you can easily make at home. So choose any recipe you like and start experimenting.