Comment 66591

By Basement booze (anonymous) | Posted July 20, 2011 at 13:22:51 in reply to Comment 66586

Mulberries by themselves are pretty lame. For every 6 lbs of berries add 3/4 teaspoon of acid blend, 3/4 teaspoon pectic enzyme, and 1 pound of minced raisins, or 1 11-oz. can of Welch's frozen grape (Concord) juice concentrate. Sugar as required to get the starting specific gravity you desire as with any other batch. For fruit based wines I find a Bordeaux strain yeast gives good results, or a Champagne strain if you are going to run the alcohol % high.

Best quality will be seen after 9 months to 1 year in bottle.

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