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Nutrition Facts
Serving Size 1 gallon 6913g Recipe makes 1 gallon) The following items or measurements are not included below: 3/4 teaspoon pectic enzyme powder acid blend
Calories 6044
Calories from Fat 114		(1%)
Amount Per Serving		%DV
	Total Fat 12.7g	19%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 379mg		15%
Potassium 8721mg		249%
Total Carbohydrate 1534.7g		511%
	Dietary Fiber 63.2g	252%
	Sugars 1396.8g
Protein 53.3g		106%
how is this calculated?

Mulberry Wine

Recipe #67442 | 1½ days | ½ day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Iowahorse
Jul 24, 2003

Worth the wait. A rich bodied Wine

1
Bring water to boil and dissolve sugar in it, stirring until completely clear.
2
Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel.
3
Add raisins, chopped or minced.
4
Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F.
5
Add pectic enzyme, acid blend, and yeast nutrient.
6
Stir well, cover and set aside 12 hours.
7
Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap.
8
Strain through nylon sieve, pressing lightly to extract juice and then pour into dark secondary fermentation vessel or clear one wrapped with brown paper, topping up if necessary, and fit fermentation trap.
9
Rack after two months and again two months later.
10
Stabilize and set aside 2-3 weeks.
11
Bottle, store in a dark place and taste after six months to a year.
12
A full-bodied wine, it tastes better after two years.