• 4 pounds mulberries
• 4.5 cups of sugar
• 1 tsp yeast nutrient
• 1 tsp acid blend
• 1 tsp pectic enzymes
• 1 campden tablet
• use all-purpose or Bordeaux yeast

Procedure

• Crush the fruit in the primary and pour in all the additives and the sugar.
• Stir well and top up to 1 gallon with hot water.
• Let sit until cool and the sulphate (Campden) dissipates. (about 24 hours)
• Then add the yeast and start the ferment.
• Racking and finings as per normal.

Heres’s one using Honey as the sweetner

• 3 lbs Fresh Mulberries
• 8 oz Light Raisins, chopped
• 3 lbs Honey
• 1 teaspoonful Pectic Enzyme
• 1 teaspoonful Yeast Nutrient
• 1.5 cups Orange juice (for yeast starter)
• 1 Campden Tablet
• 1 packet Champagne yeast

Procedure:

Boil the honey in two quarts of water for 10 to 15 minutes and skim off the foam. Mash the berries. Put them and the chopped raisins into the primary fermenter. When the boiled honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass, for instance) add it to the fruit.

Crush the Campden tablet and stir it into the primary fermenter. Stir in the pectic enzyme.

Allow the mixture to stand for 24 hours. Then make up the yeast starter by mixing the yeast and 1 teaspoonful of yeast nutrient with the orange juice in a suitable bottle. The orange juice should be at about 80 deg. F. Shake the bottle well to mix it, then loosen the top. Be sure the top is loose! If you are making more than one gallon of wine, add one more teaspoon of yeast nutrient per gallon to the primary fermenter. Let the yeast starter stand for 1 to 2 hours -- until it is bubbly, and then stir it into the primary.