Hey Guys and Gals! If you have a mulberry tree, you have more mulberries than you can eat. Makes one gallon.
Ingredients
Step 1
3 lb mulberries
3 lb honey
1 gallon water
Juice of 1 lemon
Step 2
1 tsp yeast nutrient
1/2 tsp pectic enzyme
1 packet Lalvin 71B-1122 yeast
Directions
1. Freeze, then thaw the mulberries. Mash them in a straining bag in the primary. The little stems can stay.
2. Warm some of the water, dissolve the honey in it and pour over the fruit with the rest of the water. Add the lemon juice and pectic enzyme. Wait 24 hours.
3. Stir the yeast into a cup of water, let stand 15 minutes until bubbling, and add it with the nutrient.
4. Bubbling should start in 24 to 48 hours. Leave a third of the carboy empty for foam.
5. After 6 to 7 days, remove the bag and rack to a secondary carboy.
6. Ferment 1 to 2 months or more, then bottle and age.