North American Fruit Explorers mailing list at ibiblio

[Elizabeth Hilborn <ehilborn@mebtel.net>]

Thanks folks,

I was thinking of adding a more acidic or tannic fruit to the mulberries 
enhance the flavor.  Some ideas based upon what is ripe locally now 
include:  rhubarb; wild cherry; strawberries.

Any favorite flavors that you would recommend?  The cherries are pretty 
tart, and I do not have a good feel for what will eventually translate 
to an 'off flavor'; in fruit wine. Or is an 'off flavor' always spoilage?
> Also, for bland fruit, tannin can be added.
>
> Dan
>
> On 5/25/2011 7:13 PM, Richard MURPHY wrote:
> > Hello Vintners;
> >
> > When you make wine, especially fruit wine, it is important to preserve the 
> > character of the fruit it's made with. Mulberries have some sugar, but are 
> > fairly bland. Some of the (malic) acid will be consumed during fermentation.
> >
> > Typically, it takes about 3 to 4 lbs. of fruit to make a decent gallon of 
> > wine; unless it's lemon or some other LOUD fruit.
> > The fruit is crushed. A blender is OK. Pectic Enzyme is added, and 1 Campden 
> > tablet, and this whole mess is allowed to sit overnight covered in the 
> > fridge. 24 hrs. is better.  THen, in most cases, the juice is squeezed from 
> > the pulp, which is discarded.
> > Then, apple juice or water is added to make one gallon total.
> > Now, the juice is checked for Specific Gravity (sugar content) using a 
> > hydrometer. Sugar is added until the right gravity is reached.
> > Then, acid is checked. I actually check pH, not acid, using the wine pH test 
> > strips: 2.8 to 4.2 pH.
> > Shoot for 3.4 or 3.6, by adding acid blend or malic acid. Citric is not 
> > advised for this.
> > Good sugar, good acid, Campden&   Pectic Enzyme already aboard; time for the 
> > primary ferment.
> > Innoculate and get ready!
> >
> > PS    Don't be a hero. Use the Campden tablet!!
> >
> > Murph