Hmm - thought I'd typed Broch to be honest. K for H isn't exactly an easy typo to make. Oh well.
On uses of Birch Sap, I was considering making wine, but I now wondcer if it's really worth it...
...with such a low sugar content you've got to add sugar to get any respectable alcohol content (and I'm not after rocket fuel here, just something normal) and most of the recipes I've seen add various fruits too (raisins, citrus fruits and the likes).
I can't help thinking, that with such a delicate flavour in the original sap, the wine wouldn't tase much (if at all) different from sugar water and fruits fermented would taste.
Or is there something in the fermenting or ageing process that really makes birch wine taste like birch wine rather than raisin and citrus wine?