1, material selection: Mulberries are divided into fruit mulberry and leaf mulberry. Generally, fruit mulberry is selected for brewing mulberry wine, and those with ripe fruits, full fruits and dark purple colors are selected as raw materials for brewing wine.

2. Make it on a small scale at home, and you don't need a blender. Put on sterilized gloves directly and crush the mulberry fruit by hand. There is no need to crush it too much when pinching, just moderate it. Remember not to add water, otherwise it will affect the flavor of mulberry wine.

3. Add separately: The sugar content of mulberry juice is not high, so it is necessary to add sugar according to personal taste. You can control how much sugar you add. If you don't add it, it will have a strong taste of mulberry Chinese medicine in the future. Add water150-200 kg, sugar 40-50 kg and potassium sulfite (K2S2O5) 20-25 mg/kg according to 100 kg, and stir evenly. 3%-5% of yeast liquid with strong culture is added.

4. Step-by-step fermentation: fermentation points 1 batch and 2 batches. The purpose of 1 hair is the alcohol conversion process, and the time is about 10 day. After the main fermentation process is basically over and obvious stratification phenomenon is formed in the container, separation can be carried out.

5, bottling and aging: after about 20-30 days, after the fermentation activities of the wine completely stop. Mulberry wine is formed at the beginning, and it can enter the stage of bottling and aging. At this time, it is still necessary to add S02 to prevent the oxidation of wine.

6, open the jar and drink: After 3-6 months of aging, you can open the aged mulberry wine. Open the bottle cap, and a fragrant smell comes from the nose. Make an appointment with three friends and four friends, and then you can drink freely.