The adventure of making my very own Mulberry wine with no valid recipe
This one I went into blind.   There were really no solid recipes on the Internet or in any books I had.   All I knew was that I loved the tasted of mulberries since I was a kid, and thought that this would be my favorite wine ever.   You will need a large amount of mulberries and patience before you can even taste this wine.   Here is my recipe for a batch of six (6) gallons.

I think that the two hardest things about making this wine are the amount of time it takes to pick and clean all the mulberries and the waiting time for it to age.  I am told that it tastes best after 2 years of aging.

Mulberry Wine (1 gallon batch)

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 raisins, chopped or minced. 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.