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My dad (RIP) used to make all kinds of wild berry wine and jams, and as I age I find myself doing many of the things he did. 3 years ago I discovered a mulberry tree that I could harvest and made nearly 5 lb of jam. This year I've decided to do wine I managed to harvest 10 lb of red and 10 lb of White from our local park. Just got the primary ferment going on the second batch, the reds, and everything is looking good so far. White will be around 11% ABV, and the red may be as high as 14%. Edit: Oops, recipe is mulberries, acid blend, sugar and red star yeast, nutrient and pectic