Also called Shahtoot (शहतूत ), it is a delicious deep red juicy berry. It is available abundantly in silk-producing areas of Eastern India from Karnataka to Assam. These are compound fruits that resemble fingers with 100 small ball bearings pasted on them.
There is no seed and very little sweetness. One can easily munch on a 100gm serving of mulberry before realizing the bowl is empty.
- fermenter with airlock
- 1.5 kg Mulberry
- 0.5 gm Campden potassium meta bi sulphate and leave it overnight. This chemical releases sulphur dioxide which kills any molds or infection from these berries.
- 2 gm cider red wine yeast
- Wash and clean berries to remove any leaves and dirt. Be gentle with the fruit otherwise we might end up bruising almost all of it.
- Add ½ a gm of Campden (potassium meta bi sulphate) and leave it overnight. This chemical releases sulphur dioxide which kills any molds or infection from these berries.
- Next morning, squish the fruit by hand and remove the green stems.
- Stain the juice and add it to the fermenter. Add some water to wash off the skins and top up the liquid to yield 1 Liter of freshly pressed mulberry juice.
- Shahtoot is acidic and astringent and has a deep red color which makes them ideal for wine making. However they don’t have much sugars. Hence one has to add about 150gm of sugar per liter of juice to increase the alcohol content.
- Alternatively you can blanch the mulberry. (add them to the boiling hot water and immediately transfer it to an ice bath to achieve rapid pasteurization.
- Add about 2gm of red wine yeast and attach an airlock.
- Ferment for about 10 days. Siphon the clear deep red liquid to small bottles.
- Age this wine for about a month and then serve it at room temperature.