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  • From: Elizabeth Hilborn <>
  • To: North American Fruit Explorers <>
  • Subject: Re: [NAFEX] Mulberry wine.
  • Date: Thu, 26 May 2011 07:24:09 -0400

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.


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!!


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