How to make mulberry wine

Mulberry wine is a kind of fruit wine that is deeply loved by people in daily life. It not only has a unique taste, but also has very high nutritional value and multiple functions. Its brewing method is very simple and easy to learn. You only need to prepare the necessary materials and then follow the given steps step by step to make it easily. Friends who want to learn can try to make it by themselves.

1. Material selection: Mulberries are divided into fruit mulberries and leaf mulberries. We usually choose fruit mulberries to make mulberry wine. We choose those with well-ripened fruits, full grains, and dark purple color as the raw materials for brewing. Since most mulberry trees grow near fields, there is basically no deliberate management of them, and there is no human spraying of pesticides. Basically, the mature mulberries are purely natural, without any pesticide residues, and can be eaten directly. It is not recommended to clean it during brewing. (Since the mulberry fruit peel is very thin, ripe mulberries are easily damaged, which is why washing is not recommended)

2. Manual crushing: If it is produced on a large scale, a crusher is generally required. But if you make it on a small scale at home, you don’t need a blender. Simply put on sterilized gloves and crush the mulberries with your hands. There is no need to crush them too much, just moderate crushing will do. Remember not to add water, otherwise it will affect the flavor of the mulberry wine.

3. The sugar content of mulberry juice is not high, so you need to add sugar according to your personal taste. It is up to you to decide how much sugar to add. If you don’t add it, the taste will have a strong mulberry Chinese medicine flavor. Add 150-200 kg of water, 40-50 kg of sugar, and 20-25 mg/kg of potassium metabisulfite (K2S2O5) to 100 kg of raw materials and stir evenly. Add 3%-5% of the vigorously cultivated yeast solution.

4. Step-by-step fermentation: Fermentation is divided into 1st and 2nd stages. The purpose of the first fermentation is the alcohol conversion process, which takes about 10 days. When the main fermentation process is basically completed and a very obvious stratification phenomenon is formed in the container, separation can be carried out. When separating, use a bag made of nylon mesh, pour the wine and lees into the bag together, and tie the bag tightly. If conditions permit, you can use a press, otherwise you can use manual lees pressing. According to my experience, the yield of mulberry wine can generally reach more than 90% without adding water. The second shot is different from wine. It is not a lactic acid fermentation process, and I have not found any lactic acid fermentation phenomenon. I use the second fermentation method to make use of the unfinished fermentation process to separate the first wine from oxygen as quickly as possible and preserve the mulberry flavor to the greatest extent. Another thing to note is to protect the wine from light during the brewing process and not expose it to strong light.

5. After about 20-30 days of bottling and aging , the wine’s fermentation activity has completely stopped. The mulberry wine is formed and can enter the bottling and aging stage. At this time, S02 still needs to be added to prevent oxidation of the wine. Because a lot of sediment will still be produced in the wine when the skin and residue are separated, those who are more particular can use a filter to filter it. I didn’t take any filtering measures because I was reluctant to throw away the nutrients that were precipitated, but directly bottled the precipitated upper wine.

6. Open the jar and drink. After 3-6 months of aging period, you can now open the aged mulberry wine. When you open the bottle cap, a fresh fragrance comes to your nose, right? Invite a few friends and then you can start drinking to your heart's content. Note: The proportion of sugar added can refer to the proportion of wine. Too little will easily become bitter.