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Alcoholic Beverages pg 2 >  Wine, Mulberry Wine


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Chef with red wine glass


The Wild Vegetarian Cookbook by Steve Brill

Here's an unusual delicate-flavored wine that is equally good in main courses, side dishes, and desserts.

MAKES 1 1/8 Gallons (1 Gallon & 2 Cups)

6 cups sugar
1 gallon boiling water
4 cups mulberries of your choice
Juice of 2 lemons
3 tablespoons chopped fresh wild spearmint or other mint leaves or 1 tablespoon dried
2 cinnamon sticks
1/2 teaspoon champagne yeast or other wine yeast

1. Dissolve the sugar in the water in a non-metal (plastic or ceramic) food container, add the mulberries, mashing them slightly with a hand blender or potato masher, and add the lemon juice, mint, and cinnamon sticks.

2. When the mixture is lukewarm, stir in the yeast and cover the container with a non-airtight cover, cheesecloth, or towel.

3. Let the mixture ferment for 7 to 10 days at room temperature, stirring twice a day.

4. Strain the mixture through cheesecloth, transfer the liquid to a jug, and seal the jug with an airlock stopper (which lets carbon dioxide bubbles escape but keeps oxygen out).

5. When the bubbling stops and fermentation ends a couple of weeks later, seal the jug with a cork and let the wine age for 10 weeks to 6 months before using it.

6. Siphon the wine to get rid of the sediment if desired.




   Alcoholic Beverages pg 2    ·    Mint Julep (19th C)    ·    Mint Julep, Pendennis Club (1904)    ·    Mint Julep (1913)    ·    The Modern    ·    Persimmon Beer (1913)    ·    PUNCHES with ALCOHOL >>>>>    ·    Razza Colada    ·    Red Cactus    ·    Red Eye Mojito    ·    Sangria, Hottie Sangria    ·    The Saint Hubert    ·    Snowball Cocktail    ·    Sparkling Sugarplum Cocktail    ·    Toddy, Hot Apple Toddy    ·    Tom and Jerry (1904)    ·    Wine, Black Currant Wine    ·    Wine, Dandelion Wine    ·    Wine, Dandelion Wine 2    ·    Wine, Mulberry Wine    ·    Wine, Mulled Wine with Citrus    ·    Wine, Tomato Wines    ·    Wine from Wild Grapes (1743)   


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