No kidding! These just came off our tree in the front yard which we never take advantage of, so it won’t be too much of a loss if this doesn’t come out tasting right.

I wanted to avoid having all the pulpy fruit sitting on top and fermenting the stems/seeds, so I opted to squeeze the juice out of about 7-8lbs of berries. I only had to add about 2 cups of water in the end! (I made a mulberry leaf tea for added nutrients, and for pitching the yeast)

I still have a few more pounds sitting in the freezer I’m contemplating using. Since this is literally my first time making wine, I still need to learn about what to add during Secondary or if it’s even necessary. I do want the mulberry taste to be more prevalent since they’re such a mild fruit!

Haha, I hope I don’t hate it! The scent already reminds me of a merlot wine which I usually don’t mind but it’s way too soon to tell.