Homemade Mulberry Wine

Learn how to make rich, fruity mulberry wine at home with this easy recipe and tips for a smooth, delicious homemade wine.

5 from 2 votes

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Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 30

Clearing Time: 90

Total Time: 90 30

Servings: 5 bottles

Calories: 213kcal

Author: Hilda Sterner

Place mesh bag in a fermenter bucket, then fill with mulberries and tie. Add lemon juice and zest.
Add water to a stock pot and stir in sugar over medium heat until dissolved and the water is hot. Remove from heat to cool.
Pour cooled syrup over mylberries along with tannin, and pectic enzyme. Mash berries with a potato masher.
Activate the yeast in warm water, then pour it into the bucket with the yeast nutrient. Take SG reading. Mine was 10.90.
Stir daily to aerate. Take SG reading on day 5, then rack in a sterilized carboy.
Clear wine for a few months, reracking each time into a clean carboy and leaving the sediment behind.
Once completely cleared, take the final SG reading and use an ABV calculator to figure out the alcohol content. Transfer to sterilized wine bottles.
Cork and label bottles with wine name, date, and alcohol percentage. Age from 6 months to a year, then enjoy!

The longer you let the wine clear, the better the results will be!
Don't toss out the lees (dead yeast that collects on the bottom of the carboy and fermenting bucket). Add it to your compost bin instead!
If you don't have enough wine to fill all 5 bottles, flip-top bottles can be used for the rest.

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