Aussiedistiller, Home Distilling, Moonshine, Home Brew

Alrighty. So the new place has a Mulberry tree out back, and after a few searches around for uses, I seen Mulberry wine and then came across Mulberry vodka.

I'd love to try a wine, something small, maybe in the 4L range if possible (have a 5L demi on hand).

http://englishrussia.com/2011/08/16/the ... rry-vodka/

But this also looks good. Ran through a pot still once to strip it, and once more to give it some better purity by the looks of it.

It would be good to do a single pot with careful cuts to avoid the need of multiple fermentations. (The tree is big,but don't think it will have enough for that many runs :lol:).

So the reason for the topic is...what would be a good way to go about this?

obviously depending on the amount of sugars I'd get from the berries would determine if I need to add sugar to the wash.

Would it be best to get juice from them and separate from the pulp or just ferment it altogether to help the yield.

In reality, I'll probably need to use sugar and water to increase the wash size and final ABV due to the size of these things.

Not sure if anyone has any experience with these, just throwing it out there.

Might do some experiments with a small batch to see how much they yield first.

Cheers

Interesting link... Did you know you can also age it with the heart wood from the mulberry tree! Let us know how ya go with it, but I wouldn't recommend smearing your still with manure to make it airtight! :puke-huge: :)) :))

It's always good to see these people making authentic recipes with none of this fancy gear or equipment that we have access to.
Just goes to show that anything is possible in this hobby.

I've read about using the wood for aging, but only if dried and seasoned properly due to the toxic sap in the tree. Causes stomach problems and hallucinations :lol:.

Might start collecting fruit and freezing it for some trials when I've got enough.

Distillnation wrote:. (The tree is big,but don't think it will have enough for that many runs :lol:).

So the reason for the topic is...what would be a good way to go about this?

Given you don't know how much fruit you are going to get, you could always do a vodka/neutral infusion, strawberry pantie dropper style.

Infuse some berries in some overproof neutral for a week, drain and reserve.
Cover berries with sugar and when sugar turns to syrup, remove and reserve. Repeat till no syrup.
Add syrup to overproof infusion to taste.

I tried that EG and it didnt turn out very nice.. so I have not done another.

EG's advice is same as mine. I do this with strawberries and blackberries all the time.

Works great for really interesting infusions.

Sometimes if you leave the fruit in too long it can develop a medicine taste but a little sugar syrup and more neutral and leaving it for a week or two will clean it up nicely.

Howdy urr,

one mistake with fruit infusions is to not cover the fruit with sufficient spirit or sugar in 2nd week and fruit turns brown and oxidizes...I got caught with this on strawberrys...it adds bloody terrible taste to it.

bt1

Mulberry makes interesting wine could fortify .

Using the same method as SPD the mulberry PD I done was shit, mulberries are good to eat, but macerating them I had no luck

Missus had a half bag of frozen mixed berries in the freezer.

So I threw that into a litre of 45% for a week and it turned out nice.
Damn dark in the bottle and red/purple in the glass.

Could do with some sugar though..... I just drink it on ice.
Less sugar equals less weight gain :-D

DBV

we do the same as dogbreathe

my misses fav drink is just frozen berries in 40% for a week or 2 and it turns out a great flavoured neutral no added sugar. we do mixed, rasberry and strawberry - 1 to 2 cups in a litre bottle topped up with 40%. maybe you could try that with the mulberries and leave out the sugar. i bought frozen mango cheeks too gunna give that a whirl this week.

Thanks Linno

Photo of the product


:handgestures-thumbupleft:

I might give the infusion a shot when I get some neutral available. Still in the process of doing UJSM.

It would be nice to do it the way in that article, but that would need to be a huge amount without a bubbler on hand.

Cheers guys, I'll update when I get it done to let you know how it turned out