oh yah! forgot to say that! haven't decided how much, figured that i would go by taste.They must have been using a lot of bananas! One or two bananas are all you need. Also, have you thought of adding any tannins? either pre or post fermentation?
Bob, sorry for missing your post! i was hoping one of you guys that had made a mulberry wine before would comment.Keep the extra juice to top up with. You will need something, it might as well be straight juice
Ok, I believe you are in Zone 5 which means that they could have been Morus alba (white mulberry) or nigra (black mulberry)or a hybrid.I don't know what variety they were. They were from trees that just grow wild in my area. Steam juicing is the way to go. For some reason it just makes better wine. I have to admit that my best mulberry wine was a blend. I read in a winemakers mag where a guy blended his mulberry with zucchini. So I made a zucchini wine and blended the two. It was a very good wine. I made it semi-sweet. I also bottled some of the zucchini wine. It turned out to be surprisingly good by itself
Awesome thanks!Here's my recipe:
Zucchini Wine (5 gal )
25lbs Fresh frozen zucchini chunks
6.5lbs Sugar to SG 1.080
1.5tsp Wine tannin
2.5tsp Pectic enzyme
.5liter White grape concentrate (from LHBS)
1.5tsp Yeast energizer
3.0tsp Yeast nutrient
Acid blend ( did not test )
.5box Golden raisins
1pkg EC 1118 Wine yeast
Add all ingredients except pectic enzyme and yeast. Wait 12hrs, add pectic enzyme and wait 12hrs. Make a yeast starter and pitch yeast.
Rack to secondary and finish fermentation
Rack, add K-Meta, Sorbate and De-gass
Rack, add SuperKleer and top up with Welch's 100% white grape juice
Rack, Add acid blend (Wine needed it) and back-sweetened
Filter & bottle
I blended 2.5gal with 6gal Mulberry
I normally don't have that much either, but as it was still fermenting it was protected by the CO2. now that i have racked them i combined the 1/2 gal and the 3 gallon to get a full 3 gallon, so now there is much less headspace.That mulberry looks really tasty.
I would get those carboys topped up though. I don't like leaving that much headspace in my carboys.