Winemaking has quickly become a new obsession of mine. You can make wine out of almost anything and this was a perfect example of how thinking outside the wine box can get some of the most unique flavors you’ve ever had in a wine.
Mushroom wine is by no means my invention. It’s been a thing in Asian culture for some time now and I can totally see why. This wine had great balance, body, complexity, umami, earthiness, acidity, you name it!
Here’s the recipe I came up with but I would urge you to make any changes you see fit and let us know how it goes!
Go forth and wine!
2 cups natural cane sugar (granulated)
1 package (about 1 cup) sliced mushrooms (we used shiitake)
1 cup or 1 package tart Purple seed-in grapes (smashed)
1.5 cups brewed Earl Grey Tea
4 cups distilled water
Add sliced mushrooms and smashed grapes to 2 cups of sugar and allow to macerate for one hour.
Meanwhile Brew tea and allow to come to room temperature.
Add all ingredients to fermentation vessel and allow to ferment for ~3-4 days.
Strain through a fine mesh sieve and allow to continue fermenting under airlock until dry and clear.
Rack into final vessel and store for aging until ready to drink!