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Wine making supplies and beer making supplies for home wine making and home beer brewing. We stock only quality winemaking supply and beer making supplies for your wine cellar or beer cave. Located in Elkhart Indiana just outside of Goshen, South Bend, Chicago and Indianapolis. Shop online 24 hours a day or at our retail store in Elkhart, Indiana. Click for current hours and directions. Use our great selection of high quality wine making equipment and beer making equipment, wine making kits, beer making kits and everyday supplies for making your favorite homebrew and homemade wine. Wine kits and beer kits at everyday low prices. Wine making kits, beer making kits , wine corks, wine bottles, beer bottles and more in stock and ready to ship today. Cheers and Salute from Quality Wine and Ale Supply. |
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Mulberry Wine Recipe #1 for 1 gallon
Procedure
Heres’s one using Honey as the sweetner
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. Stir the fermenting melomel 2 or 3 times a day for the first day or two, then once daily until the fermentation slows. When the primary fermentation is complete (usually in about a week if you used Champagne yeast, longer if you used a slower yeast), strain off the berries and discard them. Place the melomel into the secondary fermenter. If necessary make up the volume with water. Install the water seal. Rack as necessary. Bottle when it is still and clear. For best results let it age for a year or two. |