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got a friend with lots of mulberry anyone got any good wines or washes to make?
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Rank: Advanced Member Groups: Registered
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thanks big just wait for them to pick them lol
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Rank: Advanced Member Groups: Registered
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lol sound like fun childhood i will big hopen good
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Rank: Senior Member Groups: Registered, Moderator
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"Cant you squeeze or boil out the juice(maybe a stean juicer) so you can get a PA reading and then determine how much sugar to add.
if mulberrys are like concords(used to make jelly) you may need to treat the juice with pectic enzyme to prevent pectin haze later on.
Just thinking out loud:)"
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Rank: Senior Member Groups: Registered, Moderator
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"here is a recipe for a gallon from jack kellers site http://winemaking.jackkeller.net/request135.asp"
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Rank: Senior Member Groups: Registered, Moderator
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HOW COME I DONT KNOW HOW TO POST A LINK? will someone show me how please?
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Rank: Advanced Member Groups: Registered
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thanks scotty i was thinking of putting them in the blender running thru a stainer to get all the juice i can. may have to find some pectic enzyme . if they are like muskerdine berry i can just make it like a wine my unlce makes
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Rank: Senior Member Groups: Registered, Moderator
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" Originally Posted by: texaswhitewolf  thanks scotty i was thinking of putting them in the blender running thru a stainer to get all the juice i can. may have to find some pectic enzyme . if they are like muskerdine berry i can just make it like a wine my unlce makes Blender??? I know we make choke cherry wine and the seeds are toxic. I dont know anything about mulberrys. My friend boils the choke cherrys to extract the juice. Again i dont know anything about mulberrys. I think i read tha only black mulberrys are safe."
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Rank: Senior Member Groups: Registered, Moderator
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"I found this too. maybe a couple of tips might be here. I really wish i had a steam juicer. Some of my wine making friends use it for all of their fruit wines. http://www.ehow.com/how_2123316_make-mulberry-wine.html"
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Rank: Advanced Member Groups: Registered
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lol my just mash them im not sure myself my brother mom got tons in her yard i said being them over id find something to do with them lol
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Rank: Advanced Member Groups: Registered
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The ripe fruit is edible and is widely used in pies, tarts, wines, cordials and tea. The fruit of the black mulberry, native to southwest Asia, and the red mulberry, native to eastern North America, have the strongest flavor. The fruit of the white mulberry, an east Asian species which is extensively naturalized in urban regions of eastern North America, has a different flavor, sometimes characterized as insipid.[3] The mature plant contains significant amounts of resveratrol, particularly in stem bark.[4] The fruit and leaves are sold in various forms as nutritional supplements. Unripe fruit and green parts of the plant have a white sap that is intoxicating and mildly hallucinogenic.[5] found this scotty
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Rank: Advanced Member Groups: Registered
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"Anthocyanins from mulberry fruits
Anthocyanins are pigments which hold potential use as dietary modulators of mechanisms for various diseases[7][8] and as natural food colorants. Due to increasing demand for natural food colorants, their significance in the food industry is increasing. Anthocyanins are responsible for the attractive colors of fresh plant foods, producing colors such as orange, red, purple, black, and blue. They are water-soluble and easily extractable.
A cheap and industrially feasible method to purify anthocyanins from mulberry fruit which could be used as a fabric tanning agent or food colorant of high color value (of above 100) has been established. Scientists found that out of 31 Chinese mulberry cultivars tested, the total anthocyanin yield varied from 148 mg to 2725 mg per liter of fruit juice.[9] Total sugars, total acids, and vitamins remained intact in the residual juice after removal of anthocyanins and that the residual juice could be fermented to produce products such as juice, wine, and sauce."
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Rank: Advanced Member Groups: Registered
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"6lb. ripe mulberries
1-3/4 lb. granulated sugar
1 lb. chopped or minced raisins
¾ tsp. pectic enzyme
1/2 tsp. acid blend
6 pts. water
Bordeaux wine yeast and nutrient
Bring water to boil and dissolve sugar in it, stirring until completely clear. Meanwhile, wash the mulberries after removing the stems and pour into primary fermentation vessel. Add raisins, chopped or minced. Pour boiling sugar-water over fruit and allow to cool to 75-80 degrees F. Add pectic enzyme, acid blend, and yeast nutrient. Stir well, cover and set aside 12 hours. Add yeast, stir, recover, and allow to ferment four days on the pulp, stirring twice daily after punching down the cap. Strain through nylon sieve, pressing lightly to extract juice and then pour into dark secondary fermentation vessel or clear one wrapped with brown paper, topping up if necessary, and fit fermentation trap. Rack after two months and again two months later. Stabilize and set aside 2-3 weeks. Bottle, store in a dark place and taste after six months to a year. A full-bodied wine, it tastes better after two years. [Author's own recipe]
heres one i find but need work lol"
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Rank: Senior Member Groups: Registered, Moderator
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that sounds like a good recipe. I THEEENK 
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Rank: Advanced Member Groups: Registered
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yea i was thinking that lol every recipe i could find on them was the same one as that just must said to use frozen grape juice constern and not the raisin cause the mulberrys lack favor
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Do sounds like a good recipe. All the factoids on mulberries was amazing..I did not know all that stuff. I think we shell out major bucks each month for grape seed extract pills to get the resveroratrol. If you just load all the stuff up in the panty hose you could skip a step or two..lol.
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Rank: Advanced Member Groups: Registered
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yea just need to get a few things. your welcome its crazy the things you can find out. i found it all here http://en.wikipedia.org/wiki/Mulberry.i know the thing we do to stay health. yea that would make it easyer lol
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Rank: Advanced Member Groups: Registered
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lol hell if i could stop smoken cig s i could problary afford a bigger still lol. id like eat just fresh foods if i could hell now a days you never know what your going to get. thinking about that wish i had a ass load of molasses or suger can lol.
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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lol not yet going to try to get some friday
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Rank: Advanced Member Groups: Registered
Joined: 5/16/2012(UTC)
Posts: 354
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that make the sweet feed mix there i like the molasses they used in it didnt have now prob so it worth a shot they say on the shipping list cane molasses so 10$ for 5 gal cant hurt to try lol
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