What to do with a tree full of mulberries?

Post by **Dnderhead** » Mon Jun 27, 2011 10:49 pm

I'm just waiting to see what it turns out like,I have an idea but,,,,,

goose eye · Post by **goose eye** » Tue Jun 28, 2011 2:30 am

mite think bout addin enzime it bein thick an all

so im tole

Post by **Prairiepiss** » Tue Jun 28, 2011 5:28 pm

Thanks Goose Eye I will pick some up. Looks like the magic number is one pound. I have been getting one pound a day.

Post by **Prairiepiss** » Fri Jul 08, 2011 7:14 pm

The heat has set in. My collecting dropped from 1 pound a day. To maybe a handful a day.

I was planning on starting it last weekend. But I'm about 3 pounds shy. So I will be on hold till all these little red berries turn black.

Post by **Prairiepiss** » Sat Jul 16, 2011 2:27 pm

Ok finally got my 15 pounds collected. Damn heat and birds made it slow getting there. I froze them and beat them in a bag this time. Got most of the stems off that way. The others I picked off by hand.

But I took the juice from my first attempt heated it up on the stove. Then added the frozen berries. When it was hot enough to get steamy I shut it off. I then scooped the berries out into the food mill. I had to do it in batches couldn't fit them all in the pan. Since I already got rid of the stems I just dumped the leftover mush in the mill into the juice. All total with the mush I have around 1.5 gal. I think I will have to add a little water to end up with 1 gallon after racking from the primary.

I didn't want to but I think I will have to. It's sitting in there cooling off now.

Here is my plan at this point. Let it cool then add enzymes. Let it sit overnight. Tommaro hopefully get enough liquid for a hydrometer test to see where I am at. It's to thick with solids at this point.Then add sugar to bring it up to around 1.065 SG.

This is what I haven't decided. If I'm going to ferment on the fruit. Or. I have a mesh bag I thought about pouring it into then fermenting it with the bag. Or. Just staining it off and fermenting the just the juice. I've done it all three ways back when I was making wine. But I can't remember what way was the best. That was a long time ago. I kinda leaning towards fermenting with the mush in the bag. Does anyone have a sugestion on that.

I had all this planed out in my head. But after all the work collecting these damn things. And preparing them to this point. I'm starting to second guess myself. If it was a sugar wash I would just do it and see what happens. But I can't just go down and buy 15 lbs of mulberries to do it over again.

Post by **Prairiepiss** » Sun Jul 24, 2011 12:32 pm

Ok I decided to ferment with the fruit in the bag. I tested SG of just the fruit juice and it was 1.050. So I dissolved 1/2 cup of sugar in 2 cups water and added it to the juice. I did this until I reached 1.065. Ended up adding 2 cups sugar and 8 cups water. I added 1 tsp acid blend 1/2 tsp pectic enzyme 1/2 tsp yeast nutrient. I added 1/4 cup of the juice to 1/2 cup of hot tap water with a tsp of sugar and rehidrated the yeast in it. Waited till it got a nice little cap on it then pitched. I put the lid on and put her up on the shelf. 10 min later she was bubbling away. The first 24 hours it bubbled vigorously then slowed way down. At day 6 it was a bubble every 5 min. So I decided to rack it on day 7. I took an SG reading on day 7 of 1.000. It smells damn good and tastes real good for a young wine. Color is a deep burgundy looks great. I racked off into a 1 gal glass jug. I added 1/2 cup sugar. Now it will sit for 2 weeks then I will check it again. I'm wanting it to finish on the sweet side. So I will add some sugar every 2 weeks until it doesn't ferment any more. Then let it age up to a year before bottling it.

Oh and I started an experiment with the yeast bed and crushed fruit left in the primary. I used it to start a Mead Morat (mulberry mead). I posted about it in the acts of random fermentation thread. http://homedistiller.org/forum/viewtopi ... 11&t=22441

Post by **Prairiepiss** » Sat Jul 30, 2011 5:35 am

Looks so damn good. I don't know if I will be able to wait on it.

Post by **blind drunk** » Sat Jul 30, 2011 5:45 am

Sure looks tasty from here

Post by **Prairiepiss** » Tue Oct 18, 2011 8:20 pm

Finally got around to racking these off tonight. And man this mulberry wine is good stuff. Don't know if its going to make it till its done before I drink it.

frozenthunderbolt · Post by **frozenthunderbolt** » Tue Oct 18, 2011 8:23 pm

Dont still it then, fortify and sweeten it!

Post by **Prairiepiss** » Tue Oct 18, 2011 9:11 pm

Oh I'm not going distill it. I didn't make enough to. Not my boiler anyway. Took a pic forgot to post.

Post by **blind drunk** » Thu Jul 26, 2012 9:35 am

How's this going? I wonder because I bought a couple of bottles of mulberry molasses and I can't believe how amazing it smells. Unreal fruity floral aroma.

Post by **Prairiepiss** » Thu Jul 26, 2012 10:28 am

BD I just bottled it two weeks ago. They turned out a little dryer then I like. Because I didn't stick with my original plan. But they are petty good. I'm going to let them sit in the bottles for a while and let them age even more.

Glad you asked. I ment to post the pic up. And forgot all about it.

Oh and I just started a batch of plum wine last weekend. Will be piggybacking mead off it like I did the mulberry. Maybe I will stick to my plan on this one?

Post by **Oxbo Rene** » Thu Jul 26, 2012 11:34 am

Go out to the tree and pick one, hold one end, stick it in your open mouth, slowly exhale breath over it (where breath is warm).
Hold it out and watch it, when I was a kid we used to climb up the old mulberry tree and eat tons of em, but, we always breathed
a hot breath on em and watched the little flies exit from within the little nodes in the berry, then et em........
I don't think the little bugs would hurt anything, just sharing an old pastime with ya ..................................

Post by **Dnderhead** » Thu Jul 26, 2012 12:24 pm

"I don't think the little bugs would hurt anything""
nah, just adds protein.

Post by **Prairiepiss** » Thu Jul 26, 2012 12:27 pm

I did notice little bugs in them.

I remember it fermented out good. So maybe the protein helped.

Bart Meijer · Post by **Bart Meijer** » Mon Jul 23, 2018 4:29 pm

Nice post, old I know

I collected about 1000 pounds of em, with huge nets and that worked fine.
Fermenting it cool took 30 days, but \I kept adding around 25 to 50 pounds a day.
I have both black and white here in Croatia.
The black has a SG of 1.062 when you only pick the fallen ones, and the white 1.076.
When put together they ferment better and slower.

Tasted the wine and it is superb but sour ( dry)
Now cooked the first 7 gallon, and man that is good !
That gives some smooth rakija, crazy fruity taste, but very early the fusil gets in.
Maybe as I cooked some of the mash with it.

Tomorrow new test with 7 galllon filtered.

Home Distiller

What to do with a tree full of mulberries?

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