I would like some receipts for homemade wine?

Mulberry Wine

4 lbs. Mulberries

Half Teaspoon Tannin

1 lb. Raisins, Minced

1 Teaspoon Nutrient

2.75 lbs Sugar

2 Drops Pectinex

Campden Tablets

1 Teaspoon Citric Acid

About 1 gal. Water

1 Sachet Red Wine Yeast

Wash mulberries and strip from stalks. (this will be tedious, though the riper the fruit, the easier it will be, and you must wear rubber gloves). Put mulberries and raisins in a sterilized 2.5 gal. plastic bucket, add sugar and pour on about 3/4 gal. of boiling water. Stir to dissolve sugar.

When cool, add 1 crushed Campden tablet and stir. Leave covered for 24 hours. Add pectic enzyme and tannic acid (dissolve tannic acid in a little water before adding). After a further 24 hours, add yeast and nutrient and stir well. Keep container covered in a warm place for four days, stirring daily.

Strain into fermenting jar, top up to shoulder of jar with water, fit bung and airlock and store in a temperature-stable environment (preferably about 69F) and allow to ferment or a week or two. Rack when first sediment is thrown. When all fermentation has ceased, add 2 crushed Campden tablets, wait 24 hours, then bottle.

In a five gallon jug add 3 gallons water and about 10 lbs. sugar. Shake vigorously to disolve the majority of the sugar. Then add 3-4 quarts of white, red or concord REAL grape juice. (this will not cover the taste of your Mulberries) I use Welchs brand.

After cleaning weigh out 1 1/2 lbs. of Mulberries and then 'mash or squash' them. Add to mixture.

You will need two packets of Active Dry yeast. I like Fleischmann's brand. IMPORTANT - Please insure that you 'proof' your yeast in a coffee cup or the like @ 85-90 Degrees F. and not any warmer than that. Simply this means to put 85-90 degree water in your cup (use a food thermometer) then add yeast, gently stir it in and let stand for 10 minutes or so.

When yeast is ready, add it to the container.

You will want to have an 'air-lock' or, as some refer to them, a bubbler. This allows the wine to ferment and as it does so release lots of gasses without allowing ANY oxygen into your container. ALSO QUITE IMPORTANT.

The container should not be moved or otherwise disturbed during its' fermentation period. This period is roughly 30 days. Also, the yeast will thrive at around 70-72 degrees. After 30 days I like to siphon the wine out and into large, air-tight jars or jugs to sit again for about a week or so. (Just look at them to see if they are getting clear and all sediment is on the bottom and you will know when to decant it.)

Finally, decant/siphon into the bottles/jars the wine will reside in until consumption while being very careful not to get any of the sediment in your siphon hose. Please DO NOT try pouring it and don't be afraid to waste/leave a couple of inches of liquid at the bottom. You will still have quite a bit when you're done.

A mail-order source for the air locks is www.ECKraus.com, but you will need to know the exact size of the opening on your fermentation bottle. Oh, they sell those as well. Remember that this is a generations old recipe and comes out great without all of the additives E C Kraus will recommend in their catalog, web site or while placing a phone order. You don't need them...

Happy wine making and enjoy your holiday's. I'll be thinking about Mulberries as we don't have any where I am.

The best thing that you use red grape and put in a big jar for long time.

If you wanna make wine quickly put the jar near too hot place,You have too check the jar cos after one week the grape is starting to rise and you have to stir it every day.

And also it's change the smell.

If you wanna Vinegar you can just put some salt inside the jar ;-)

Good luck

here is a link to over 100 types of homemade wines

All the answers to winemaking at home can be found here:

http://winemaking.jackkeller.net/

http://www.homewinemaking.co.uk/