Munching On Mulberries

This mulberry plant grew in my back garden

The berries is a perfect combination of chewy 

with an ever-so-slight crunch 

and it packs a powerful anti-oxidant punch with resveratrol,

which is also found in the skin of red grapes

Eaten alone, its sweetness can satisfy the deepest of sweet tooths but can also serve as a nice, less sugary addition 

when mixed into a healthy 

yet bland-ish cold cereal or yogurt


These 2 photos were taken using Panasonic Lumix F18

handheld with manual focus

These mulberries look so good 

they can be used to make mulberry wine

Makes 1 gallon

5 pounds mulberries

1 teaspoon pectic enzyme

4 pounds sugar

1 Campden tablet

1 package wine yeast

1 teaspoon yeast nutrient

1 1/2 cups orange juice at room temperature

1 teaspoon acid blend

1/4 teaspoon grape tannin


Crush the mulberries in a 2 gallon fermenter. Pour 2 quarts of boiling water over them. Let the mixture cool, add the pectic enzyme, and cover the container with plastic wrap or foil. Let stand for four or five days, stirring daily.

Strain the liquid through cheesecloth and add sugar, stirring to dissolve. Add a Campden tablet and let sit for 24 hours, well covered, before proceeding.

In a jar, make a yeast starter culture by combining the wine yeast, yeast nutrient and orange juice. Cover, shake vigorously, and let stand 1 to 3 hours until bubbly, then add to the must.

Add the remaining ingredients, plus enough water to make 1 gallon and pour the liquid into an airlocked fermenter. Let the wine complete the fermentation process. When it is clear, rack and bottle the wine.

Wait at least six months before sampling your first bottle