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, rich in antioxidants and very little sweetness. One can easily munch on a 100gm serving of mulberry before realizing the bowl is empty. Today we are going to talk about how to convert this berry into a lovely wine.
Shahtoot Wine
Equipment
- fermenter with airlock
Ingredients
- 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
Instructions
- 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.
Notes
Video
History of Shahtoot (Mulberry) in India
Mulberry (Morus species) is native to China, where it played a central role in the ancient silk industry. The leaves of the mulberry tree are the primary food source for silkworms, which are essential for producing silk. The cultivation of mulberry trees for sericulture (silk farming) began five thousand of years ago in China, dating back to at least 2700 BCE. This connection to silk production was so significant that it led to the development of the famed Silk Road, through which Chinese silk was traded with the rest of the world.
From China, knowledge of sericulture and mulberry cultivation spread to Constantinople (modern-day Istanbul) in the 6th century, when two monks smuggled silkworm eggs and mulberry seeds to the Byzantine Empire. From there, it gradually spread to other regions like the Middle East, Europe, and India.
In India, mulberry cultivation adapted well due to favorable climatic conditions, especially in states like Karnataka and West Bengal, where silk production became a thriving industry. While mulberry’s origins are in China, its widespread cultivation across the globe has expanded its use beyond silk production, leading to its culinary, medicinal, and homebrewing applications, such as making Shahtoot Mulberry Wine in India. This historical journey highlights the fruit’s significance not only in silk farming but also in global agricultural and culinary traditions.
Health Benefits of Mulberries
Nutritional Value of Shahtoot (Mulberry):
Shahtoot (Mulberries) are packed with nutrients that make them a superfood. They are rich in antioxidants like resveratrol, which help fight oxidative stress and reduce the risk of chronic diseases such as heart disease and cancer. Mulberries are also an excellent source of vitamins C and K, which boost immune function, support healthy skin, and improve blood clotting. They provide a good amount of iron, essential for producing hemoglobin, and fiber, which aids digestion and supports gut health. Additionally, mulberries contain plant compounds like anthocyanins and flavonoids, known for their anti-inflammatory and anti-aging properties.
How Mulberry Wine Offers Unique Health Benefits Compared to Other Fruit Wines:
Mulberry wine, especially when made from Shahtoot, offers a host of unique health benefits compared to other fruit wines. Due to the high antioxidant content, mulberry wine may help in reducing bad cholesterol (LDL) and increasing good cholesterol (HDL), promoting heart health. The presence of resveratrol, often found in red wine, also provides anti-aging and heart-protective effects. The iron content in mulberries can be particularly beneficial for those prone to anemia, while the fiber helps in maintaining a healthy digestive system. Mulberry wine also has a lower sugar content than some other fruit wines, making it a healthier choice for those mindful of their sugar intake.
Mulberry/Shahtoot is Pesticide Free Organic in India:
Mulberries grow abundantly and thrive in diverse climatic conditions across India, particularly in regions like Kashmir, Karnataka, and Punjab. The leaves are fed to silkworm cocoon, hence have to be organic and free from chemicals. Hence it is healthier and more sustainable option for wine production.
Since mulberry tree is fast-growing, drought-resistant, and helps prevent soil erosion, making it an eco-friendly crop for homebrewers looking to minimize their environmental impact. Many home brewers are growing this beautiful tree in their backyard rather than sourcing fruit from the market.
Where to Source Shahtoot (Mulberries) in India
Mulberry fruits twice a year and based on the weather (temperature and day/night length) fruiting can vary. The peak seasons are:
Monsoon/Pre-Autumn (June to August) – Some varieties of mulberries also produce fruit during the monsoon season. However, the yield may be slightly lower than in spring due to fluctuating weather conditions.
Spring (March to April) – This is the primary fruiting season for mulberries in India. The trees bear abundant fruit during this time, making it ideal for fresh consumption and wine-making.
But do note that Since mulberries are highly perishable, it’s best to use or process them shortly after harvest to retain their freshness and nutritional value. (24-48 hours is maximum shelf life without cold storage). If you are too busy at that time, then just freeze them. The freezing causes water to swell bursting the cell walls and making juices and colors come out more prominently.
Mulberry wine has a very deep red color making some brewers call it “DRAGON BLOOD” it is a unique experience due to fresh berry flavors which is prominent in the fermented alcohol from it.
where is the yeast nutrient, pectic enzyme and acid blend? are you trying to kill arishtam?
please make a proper professional recipe, not this amateurish shit.
im trying to promote your business, telling people that they need additives to make good wine and then they show me this stupid recipe to show no additives are required.
im pissed