Willie will want a percentage of what you save. Looks very good. Oh by the way the berry juice you left here is very good also. Taste like it was almost fermented. Can't be or my pastor could not have any.
Norm

Somewhere in the process of preserving the juice is must have gotten infected with Saccharomyces cerevisiae.

My personal favorite (this month at least) is that "Blackberry Merlot" that I aged in Hungarian Oak barrel for a few months.

Cool! Thanks for the photo how-to. I seriously would like to have a couple of them around for my potted friends.

I just about get drunk from the smell of the Mulberries that have fallen off the tree in the backyard and fermenting on the ground. I have picked them for three weeks and my hands are permanently purple. The birds are not hardly eating them this year. Must be an abundance of food this year. Wish I knew how to make wine!

Rebecca

Mulberry Wine (2)

6 lb. ripe mulberries
1¾ lb. granulated sugar
1 11-oz. can Welch's frozen grape (Concord) juice concentrate
¾ tsp. pectic enzyme
½ tsp. acid blend
5 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 thawed can of grape concentrate. 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.

Here is a link that might be useful: Requested Recipe: MULBERRY WINE

As some of you know, we had some rain storms roll through last night and gave my barrels their first test and they worked GREAT!

I was really quite surprised at how fast they filled up.... From bone dry to overflowing in less that 1 hour of rain. The rain gauge said I had 0.86" before midnight. But, I know I was overflowing well before we got all that (becuase, much to my wifes' chagrin, I was standing outside in the rain "monitoring" the progress, while she was commenting on the state of my mental health.)

According to my rough estimates; based upon my ca. 2,000 square foot catchment area, and being that one inch of rainfall provides approximately 600 gallons of water for a 1,000 square foot catchment, even if I'm only collecting @ 70% efficiency, I had the potential to collect 722 gallons of FREE WATER.

But of course "The Boss (Wife)" does not want "those ugly blue industrial barrels" in the front of the house, so I'm restricted to the 3 downspouts not entirely visible from the street. Still, I think about those 557 Gallons that just washed away.... Not that I'm ungrateful for 165 Gallons I did catch mind you. But hey if it's free for the collecting, why not collect it?

Next step is to get a couple of cans of Krylon Fusion paint and get her and the kids busy decorating barrels so they are not "those ugly blue industrial barrels", then perhaps she will let me hook a few more up. Maybe.

Also I need to rig up some sort of gauge so I can easily and accurately determine the water-level in the barrel.