August 6, 2013 in Michele's Blog
The mulberries were plentiful, plump, juicy and sweet this year!
I just love fresh picked mulberries so why not make Mulberry Wine the first flavor of my first attempt at winemaking.
I just finished my first strain and it needs to sit covered with a damp towel for about another month or two and then I’ll need to transfer it to a smaller jug and put the airlock on. What has fermented so far, tastes pretty good, but the true test of these efforts will be known in about 2 years. Some of my research showed that Mulberry Wine reaches its’ best flavor anywhere between a year, to two and a half years. Winemaking is apparently a process that can’t be rushed. Patience, Patience, Patience.
HERE IS THE MULBERRY WINE RECIPE I chose to follow: (I adapted for a 3 gallon batch versus 5 and used a Montrachet yeast instead of the champagne….for no other reason than that’s what they guy at the winemaking supply store recommended) ::)
Cheers to homemade brews!
(Wild grapes are up next…..)