How To Cook Wine Of Mulberry Fruit (beans) With Raisins - Recipe
Author: Joe Fowler
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Wine from mulberry fruit (beans) with raisins". Delicious recipe.
Required products :
2 kg of beans
100 grams of raisins
1.5 kg of sugar
10 grams of citric acid
5 liters of water
Method of preparation :
It is important that the wines for making the wine are well ripened, have no damaged and rotten places, are cleaned of dust and other contaminants. It is not good to wash with water, so as not to wash away the natural yeast that is on the surface of the fruit, so it is desirable that they be obtained from mulberries growing in clean places, away from busy roads and air saturated with flue gases.
Put the beans in a large enough glass bottle, add the raisins, sugar and citric acid. Stir to release the juice, then pour water over them.
Cover the dish with gauze and leave it in a dark place to ferment its contents. Stir with a wooden stick 1-2 times a day. After 2-3 days, fermentation will occur (foam is formed and a characteristic odor appears).
Strain through gauze, squeeze and discard the slurry, and pour the juice into a suitable container for the next fermentation. The liquid should occupy about 3/4 of the volume of the vessel.
Close with a rubber glove. Make a small hole in it to release the vapors. Allow the future wine to ferment in a warm place.
Depending on the temperature, the activity of the process can last from 20 to 50 days.
The process is over when the glove "falls", the foam decreases, the wine lightens, and a precipitate appears at the bottom of the vessel.
Carefully pour the wine with the lees through a flexible hose into another container, which is placed at a lower level than the one with the drink.
Strain with gauze to separate the precipitate. Close the container tightly so that there is minimal contact with air. Store in a dark place and let stand for about half a year to mature.
Once a month, drain the wine with the help of a hose to clean the formed sediment.
Taste and add more sugar if you prefer it to be sweeter.
Pour the finished drink into bottles, which close tightly. Store in a cool place. And the wine can be consumed several years after making.
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