My friend gave me a bottle of mulberry wine. It was my first time drinking this. I used to think it was sour, so I didn’t buy it. So what does mulberry wine taste like?
Why does mulberry wine have a sour taste?
Fermented with fresh mulberry juice, mulberry wine has an attractive deep ruby purple color, bright and clear. It has both the rich aroma of mulberries and the mellow aroma of fruit wine. The alcohol content is estimated to be about 5 degrees. The taste is sweet and sour, mellow and delicious, rich and pleasant, with a long aftertaste.
Mulberry wine is a kind of fruit wine. The fermentation of fruit first becomes wine, and then becomes vinegar. Acetic acid bacteria need oxygen and high temperature. If there is only one possibility of acidification, it is a poor seal or an opening in the middle that causes the acetic acid bacteria to become infected and ferment too much, and the mulberry wine becomes sour. The main reason for the sourness of mulberry wine is the sourness of the mulberries after fermentation and dehydration. When making wine from mulberries, please dry the mulberries first to keep the surface free of moisture.
Ingredients: 5 kg of mulberries, 2 kg of rice, and an appropriate amount of curry.
2. The treatment of glutinous rice is the same as that of yellow wine. Soak glutinous rice in water for half a day, rinse it well, then steam it into rice, put the water into a steamer, cover the steamer drawer with a layer of gauze, and boil the water until there is steam. Steam the glutinous rice on the cloth and taste it for about an hour. Taste the glutinous rice. If the rice is hard, sprinkle some water on the mixture and steam it for a while. After steaming, put it into a larger container and stir it with a spoon to cool it down to about 30 degrees. If the rice is too hot or too cold, it will affect the fermentation.
3. Boil the mulberry juice, mix it with the glutinous rice, add an appropriate amount of wine yeast, mix well, and put it into a tile pot. Put the tile pot into a quilt or a cabinet to ferment, and take it out when it tastes sweet and delicious according to the seasonal temperature.
