How to make wine from mulberry?

In the southern regions mulberry trees are found everywhere. The berries of mulberry are white, pink and black. The benefits of eating this wonderful berry are easy to list: it contains useful sugars, B and C vitamins, magnesium, iron, iodine and other trace elements. Black mulberry normalizes blood pressure, so in the season it is useful to eat 200 grams of delicious sweet berries a day. Well, if the tree is big and the harvest should be used somehow, we prepare homemade wine from mulberry - the recipe is not complicated, even novices in the wine industry will cope.

Wine from white mulberry

Of course, in advance we will take care of the necessary: ​​cooking capacity, rubber gloves and glass bottles with lids or stoppers.

Ingredients:

• berries of mulberry tree (mulberry white) - 3 kg;
• water - about 7 liters;
• citric acid - 2 teaspoons;
• sugar-sand - 2 kg;
• raisins - 2 large handfuls.

Preparation

First we prepare the tank - the best is a glass bottle for 10-15 liters, wash it and let it drain. Now tell you how to make wine from mulberry. Cook the syrup: pour sugar into the boiling water, stir until completely dissolved, then put the citric acid and cook for about 3 minutes. While the syrup cools down to about 40 degrees C, prepare the berries. Of course, they must be touched and rinsed under running water. When the mulberry drains, we knead it well with a tolstick or potato mullet and pour it into the bottle. There we send raisins and fill everything with syrup. Put the bottle in a warm place for a fermentation period - about 2 weeks. For this period on the neck it is necessary to put a water lock or put on a rubber glove. After 14-17 days, gently drain the wine, heat to 65-70 degrees C, filter, cork in bottles, let stand for 2-6 months.

Wine from black mulberry

Ingredients:

• black mulberry - 6 kg;
• water purified - about 10 liters;
• sugar - 2.5 kg + 1 glass;
• dry yeast - 1.5 st. spoons;
• mint - 3 sprigs (optional);
• cinnamon - 1 stick (optional).

Preparation

We sort out the mulberry, carefully knead it (you can pass it through a meat grinder), put it in a bottle and pour it with boiling water. We insist this mixture in the dark place of the day 3-4, periodically shaking. Thoroughly strain and lightly heat the diluted juice of mulberry degrees to 30 - no more. Pour the sugar into the mix before dissolving and add the yeast, then put the water seal and transfer it to a warm, preferably dark place. The fermentation time (about 2-2.5 weeks) depends on the quality of the yeast, the initial sugar content of the berries and the temperature conditions. When fermentation stops, use a hose to drain the wine, defend it and filter it. Then we pour wine into a barrel of stainless steel or wood, carefully seal it and forget about it for six months. After 6 months you can pour the wine into bottles. He needs to ripen a couple more months in a cool dry place. If you want to make wine from mulberry without sugar, use more berries and yeast or add floral honey.