Updated on: 19 Oct 2021

Homemade Mulberry Wine Recipe


There are plenty of mulberry wine recipes around – there’s even one featured in the cook-book classic Good Things in England by Florence White!

Admittedly, it’s a bit outdated, but it just goes to show that we’ve been making mulberry wine for a long time.

Just like fresh, ripe mulberries, homemade mulberry wine is sweet with a hint of tartness. Although it does take a relatively long time to make – about 13 months, not counting the standing time after bottling – it’s well worth it, especially since it doesn’t take much effort.

Without further ado, here’s the best mulberry wine recipe you’ll ever try.


For one gallon of mulberry wine, you’ll need:

  • 4 lbs mulberries – the fruit should be fresh and ripe enough to eat, but not overripe to the point of falling apart or being too easily squashed
  • 2 ½ lbs granulated sugar
  • wine yeast – ideally of the Bordeaux variety
  • 1 tsp yeast nutrient
  • 1 tsp acid blend
  • 1 tsp pectic enzyme
  • 1 Campden tablet
  • 1 gallon filtered water


  • 1 primary vessel – ideally, a winemaking bucket. Technically, any non-airtight, non-reactive, food-safe container will do, but a purpose-made winemaking bucket will be the most convenient choice.
  • 2 glass demijohns with a fitted airlock and bung – the wine will need to be siphoned into a clean vessel several times during secondary fermentation. Although with a degree of creativity, it’s possible to make-do with one demijohn, having two will make the process much easier and safer for the wine.
  • potato masher or a fork, which will be used for mashing the fruit into a pulp.
  • siphon tube for racking, i.e. moving the liquid between containers.
  • strainer or sieve – a funnel covered with a clean cheesecloth can also do the job, although it’ll likely make the process messier.
  • glass bottles for storing the finished mulberry wine.

How to make Mulberry Wine

1. Preparing the fruit

Start by preparing the fruit. The mulberries should be relieved of stems and thoroughly washed, then placed in a winemaking bucket or a similar container.

This particular recipe calls for 4 lbs of fruit, though you’re likely to come across mulberry wine recipes asking for anywhere between 2 and 5 lbs.

mulberry juice

Using a clean potato masher or a fork, mash the mulberries into a fine pulp. Provided that they are ripe enough to be used for winemaking, they should release a lot of juice.

Recommended: Persimmons are said to be the ideal fruit for homemade wine. Click here to see our very own recipe.

2. Mixing the ingredients and primary fermentation

Add sugar, yeast nutrient, acid blend, and pectic enzyme to the fruit, alongside one gallon of water. The water should ideally be boiled and cooled before adding to the mix, but filtered water should do just fine.

Crush the Campden tablet into a fine powder and add it to the mix. This will remove any wild yeasts or bacteria from the fruit, ensuring that the wine won’t spoil. Stir until the ingredients have combined and all of the sugar has dissolved, then leave to stand for approximately 12 hours to give the Campden tablet time to work.

campden tablets

Once the 12 hours are up, add the final ingredient – yeast – and stir. The mixture – or ‘must’, as it is technically called at this stage – will need to sit for another five days. Stir it daily, keeping the vessel covered (but not airtight) the rest of the time.

3. Preparing for secondary fermentation

After five days in the primary vessel, it’s time to discard the fruit pulp.

To this end, you’ll need a fine-mesh strainer or sieve. Covering a funnel with cloth will work, too, although strainers are much easier to keep clean – ideally, you want all your tools and containers to be sterilized.

Stainless Mesh Strainer Hand Holding on white background

Pour the must through the strainer into one of the demijohns, ensuring that you squeeze out all of the juice from the fruit pulp. Once you’re done, secure the airlock into place and place the demijohn out of direct sunlight.

Many people suggest using a dark demijohn or a transparent one that’s covered, i.e. placed in a wicker basket or papered over.

4. Racking

After one month, rack the wine into a clean demijohn. The purpose behind this process is to leave the fermentation sediment behind, keeping only the liquid.

Make sure to sterilize the vessel and the siphon before use. Gently transfer the liquid into the new demijohn, taking care to leave behind the residue on the bottom of the first demijohn.

glass demijohn

The mulberry wine will now need to ferment for another 12 months. During this time, rack the wine approximately every 3 months, to remove the sediment.

After the 12 months have passed, the wine should be clear and stable – which is to say that the fermentation process should have naturally stopped. You can tell that it has by the absence of bubbles forming in the airlock.

If bubbles are still appearing, wait for them to stop before bottling the wine.

5. Bottling

Now that the wine has cleared and stabilized, it’s ready to be poured out into bottles, glass ones being the recommended option. Remember that both the bottles and any tools you use for pouring out the wine (e.g. siphon) should be carefully sterilized first. Wouldn’t it be a shame if something went wrong now, after such a long wait!

Retro style liquor bottle

After bottling the wine and corking (or capping) the bottles, place them in a dark, cool place and… leave them be. Homemade mulberry wine has to mature after bottling, for at least 6 months. The recommended time it should spend unopened is actually around two years.

The idea is that the longer the wine remains bottled, the richer and fuller its flavor will be.

Recommended: Making a plum wine is easy with this simple to follow recipe.


To recap, here are the steps you need to take for making mulberry wine:

  1. Mash clean mulberries in a winemaking bucket and add all of the ingredients except yeast. Leave for 12 hours.
  2. Add yeast and stir daily for 5 days.
  3. Strain the must into a demijohn, keeping only the liquid and squeezing the juice out of the mulberries.
  4. Rack after one month, then once every 3 months until a full year has passed.
  5. Bottle when clear and stable and drink after a minimum of 6 months.

Here we are! If you enjoyed this mulberry wine recipe, make sure to try out our other homemade fruit wine recipes.

About the Author Tim Edison

Although not having any formal training in wine, Tim has developed an irrefutable love of wine and interest in anything related to it ever since he was a little kid. Coming from a family of wine lovers, it was from a young age that he got exposed to wine and the culture that goes with it and has been addicted ever since. Having traveled to dozens of wine regions across the world including those in France, Italy, California, Australia, and South Africa and tasted a large selection of their wines, it is with great joy that he hopes to share those experiences here and take you along on the journey.

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