Birch Sap Wine – Fermented birch sap
Birch sap wine is a unique and traditional alcoholic beverage made by fermenting the sap extracted from birch trees during early spring. The process involves tapping the trees to collect the clear, slightly sweet sap, which is then combined with yeast and other ingredients to initiate fermentation. As the yeast consumes the sugars present in the sap, alcohol is produced, resulting in a light and refreshing wine with a subtle woody and earthy flavor profile. This beverage is ideal for wine enthusiasts looking to explore new flavors or for those interested in sustainable, foraged alcoholic drinks. Birch sap wine can be enjoyed on its own or paired with a variety of foods, depending on its dryness or sweetness. Description by ChatGPT.
Welcome to a unique home-brewing adventure where we transform the subtle essence of spring into a delightful homemade wine. This birch sap wine recipe takes advantage of nature's offering and guides you through an ancient beverage-making process that's both satisfying and flavorful. Gathered and crafted with care, each sip will connect you to the woods and the whisper of budding trees.
Ingredients:
- Birch Sap (1 gallon)
- Oranges (peel only, no white pith)
- Lemons (peel only, no white pith)
- Jaggery (substitute with brown sugar if unavailable)
- Sugar (1.5 kilograms)
- Grape Concentrate (280 milliliters)
- Yeast Nutrient (1 heaped teaspoon)
- Yeast of choice (suitable for wine)
- Milton tablet or Campden tablets for sterilization
Equipment:
- Siphon tube
- Demijohn(s)
- Drill bit (appropriate size for the tube)
- Fermentation bucket
- Hydrometer and testing jar
- Airlock(s)
- Large pan for boiling
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Prep Time: 1 week (for collecting birch sap)
Cook Time: 4 weeks (fermentation process)
Total Time: Approximately 5 weeks
Servings: Varies (usually around 5 liters of wine)
Instructions:
1. Collect birch sap by drilling a hole about 18 inches from the bottom of a birch tree, sloping downwards slightly, and inserting your siphon tube to direct the sap into your demijohn. After roughly a week, collect 1 gallon of birch sap.
2. Sterilize all equipment using a Milton tablet in 5 liters of water or 5 crushed Campden tablets per pint of water.
3. Peel all oranges and lemons, avoiding any white pith as it can impart bitterness to the wine.
4. In a large pan, add the jaggery (or brown sugar), birch sap, and all the citrus peels. Boil on the stove for about 20 minutes.
5. After boiling, add enough boiling water to replenish the evaporated liquid back up to one gallon.
6. In your fermentation bucket, combine the sugar and grape concentrate.
7. Add the boiled birch sap solution to the bucket and stir until all the sugar is dissolved.
8. Cool the mixture until it reaches 21 degrees Celsius (or around 70 degrees Fahrenheit), then add the juice from the oranges and lemons.
9. Check the potential alcohol content using your hydrometer. You're aiming for about 13-14% potential alcohol.
10. Add 1 heaped teaspoon of yeast nutrient and your selected wine yeast. Stir thoroughly.
11. Secure the lid on the bucket, install the airlock, and leave to ferment in a warm place for about four days.
12. Once the four days have passed, siphon the birch sap wine into a clean and sterilized demijohn. Fit another airlock and let it ferment completely, which should take roughly 2-4 weeks.
13. After fermentation is complete, rack and bottle the wine. It will then be ready for tasting.
Cooking Tips:
- Be careful not to harm the birch tree when tapping it. Only tap mature trees and do not take more sap than necessary.
- Sterilization is key in brewing to prevent contamination.
- Patience is vital while waiting for the wine to ferment. Ensure the environment where the wine ferments is consistent in temperature.
Recipe lovingly created by Home Made. For visual guidance and further tips, visit their YouTube channel at https://www.youtube.com/@Homemadez
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