FOOD REFERENCE WEBSITE

CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

foodpub125

 

 

YOU ARE HERE >>

 

RECIPES

Next Recipe

 BEVERAGES WITH ALCOHOL >>> > Wine, Mulberry Wine >

MULBERRY WINE

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.

 

 

. Home . . RECIPES . . About & Contact . . Links .

. BEVERAGES WITH ALCOHOL >>> . . Antoine's Porto Shake . . Banana Liqueur, Homemade . . Bloody Caesar . . Bloody Great Bloody Mary . . California Apricot Piņa Colada . . Cordials, Red Raspberry Cordial . . Cosmopolitan . . Curacao, Orange Liqueur . . Dark and Stormy . . EGG NOG RECIPES >>> . . Ginger, Essence of Ginger . . Grandmother's Cherry Bounce (1913) . . Grenadine . . Historic Cocktails . . Koumiss Recipe (1906) . . Martini . . Martini, Chocolate Martini . . Martini, Lemon Grass Lychee Martini . . Martini, Pear Infused . . Mint Julep (19th C) . . Mint Julep, Pendennis Club (1904) . . Mint Julep (1913) . . Persimmon Beer (1913) . . Punch, Apple Pie Punch . . Punch, Pink Lemonade Punch . . Punch, Pink Holiday Punch . . Punch, Roman Punch (1887) . . Punch, Rose Punch . . Punch, Vineyard Punch . . Punch, Washington Punch for 12 . . Razza Colada . . Red Cactus . . Sangria, Hottie Sangria . . Snowball 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) .

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com
 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.