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I came into some mulberries, yay.
Mulberry sauce/jelly
1kg mulberries- double frozen in this case
1kg granny smith apples- cored and roughly chopped
Put each fruit to different saucepan. Cover with water. Boil each until soft. Strain through separate bags. combine equal volume of juice from each fruit (it was close enough, I used the lot). Add 2/3cup sugar for each cup of juice.(This worked out to 2.2L juice, I used 5cups sugar) Add juice of one lemon. Heat gently until sugar dissolved. Boil for 3/4 to 1hr or apparently until it starts spitting. I wasn't aiming for a set but was aiming to repeat the excellent flavour of the not really set sauce from two years ago. However I seem to have a better set than last time, thank goodness I chose to put it in jars not bottles. Lets hope the flavour is also as good.
Mulberry cider
the apricot cider worked so well last time that I thought this was worth a try
1 litre mulberry juice(yield from 1.4kg after freezing, defrosting, bringing to boil, squashing with a masher and squishing through a brew bag). Treat with campden and pectinase for 24hr at ~18deg *
18 litres clear apple juice (Aldi)
4g wine yeast nutrient
champagne yeast
even at ~5% in apple juice, the mulberry contributes plenty of colour:
starting density 1.046
Dec 18th 1.005. 5.3% (slightly effervescent)
bottled with half sugar Dec 19th
*1 campden tablet, 1/2t pectinase. 24hrs in a warm place
Mulberry sauce/jelly
1kg mulberries- double frozen in this case
1kg granny smith apples- cored and roughly chopped
Put each fruit to different saucepan. Cover with water. Boil each until soft. Strain through separate bags. combine equal volume of juice from each fruit (it was close enough, I used the lot). Add 2/3cup sugar for each cup of juice.(This worked out to 2.2L juice, I used 5cups sugar) Add juice of one lemon. Heat gently until sugar dissolved. Boil for 3/4 to 1hr or apparently until it starts spitting. I wasn't aiming for a set but was aiming to repeat the excellent flavour of the not really set sauce from two years ago. However I seem to have a better set than last time, thank goodness I chose to put it in jars not bottles. Lets hope the flavour is also as good.
Mulberry cider
the apricot cider worked so well last time that I thought this was worth a try
1 litre mulberry juice(yield from 1.4kg after freezing, defrosting, bringing to boil, squashing with a masher and squishing through a brew bag). Treat with campden and pectinase for 24hr at ~18deg *
18 litres clear apple juice (Aldi)
4g wine yeast nutrient
champagne yeast
even at ~5% in apple juice, the mulberry contributes plenty of colour:
starting density 1.046
Dec 18th 1.005. 5.3% (slightly effervescent)
bottled with half sugar Dec 19th
*1 campden tablet, 1/2t pectinase. 24hrs in a warm place
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