Mulberry Wine

You will need

• Mulberries1.3 kg
• Sugar1.2 kg
• Pectic enzymeper dose
• Red wine yeast + nutrient1 sachet
• Waterto 4.5 L

Picking it at the right moment

• Mulberry

  Ripe when deep black-purple and it drops into your hand at a touch — spread a sheet under the tree and shake gently. Red mulberries are underripe.

Method

1. 1

   Sanitise. Mulberries stain everything — spread a sheet and shake the tree, and wear an apron.

2. 2

   They are deeply coloured and richly flavoured, so use a little less fruit and more water for balance.

3. 3

   Crush under 2.5 L cooled boiled water; add pectic enzyme when cool.

4. 4

   Add the sugar dissolved warm; top to 4.5 L (reading ~1.090); pitch the yeast and nutrient.

5. 5

   Ferment on the pulp two or three days, strain, rack and clear.

6. 6

   A dark, port-like wine; give it a year.