TerapinChef
Well-Known Member
I currently know of at least 3 mulberry trees that are available for me to harvest from. I may have a line on two or three more. I'm thinking this will give me enough berries to make at LEAST 25 gallons of wine. I'm trying to mentally (and equipmentally) prepare myself for this adventure. I have plenty of freezer space to store the berries until I am ready to process the wine, have no problem getting ahold of various size fermenting containers, have a large amount of carboys of various sizes at my disposal, and a lot of patience. My thought is to try to shoot for a full barrel (55G that is) to give me a bulk container to do the camdenizing/initial mixing in. Get the primary fermentation out of the way, then split the fermented wine into seperate carboys/demijohns for aging, was my thought process.
I wouldn't mind doing a few (2-3) different flavors out of this base batch. I was thinking I could just backsweeten individual carboys differently, using these wonderful fruit purees using these wonderful fruit purees , honey, brandy, or any number of things!
So any advice, comments, or guidance from people who have harvested a LOT of mulberries in the past would be greatly appreciated!
I wouldn't mind doing a few (2-3) different flavors out of this base batch. I was thinking I could just backsweeten individual carboys differently, using these wonderful fruit purees using these wonderful fruit purees , honey, brandy, or any number of things!
So any advice, comments, or guidance from people who have harvested a LOT of mulberries in the past would be greatly appreciated!