Im going to make some wine this year with birch sap the recipe
5pts fresh birch sap
1pt white grape concentrate
675g sugar
5g citric acid
sherry yeast pre-activated
method
an unsual ingredient,but one which makes a good,well balanced dry wine with distictive taste.it is easy to tap a tree when the sap is rising,normally during the latter half of march. do not take more than a gallon of sap from any one tree,and be sure to plug the hole firmly afterwards,or the continuing loss of sap could kill the tree.birch sap deteriorates,so if necessary start the must with a pint or so of sap and add to it daily as the sap flow continues.boil the sugar in 1pt of water and allow to cool. boil the sap to sterilise it, and cool place all the ingredients except the yeast in a demijohn and fit a bung and airlock. after twelve hours add the activated yeast,and refit the airlock. keep in a warm place during fermentation,shaking the jar occasionally.as the end of fermentation approaches,move the wine to a cooler place and leave it to clear.rack as necessary,and add a campden tablet.this wine needs to kept for at least a year to mature. YEAH RIGHT
not sure if i could wait that long
5pts fresh birch sap
1pt white grape concentrate
675g sugar
5g citric acid
sherry yeast pre-activated
method
an unsual ingredient,but one which makes a good,well balanced dry wine with distictive taste.it is easy to tap a tree when the sap is rising,normally during the latter half of march. do not take more than a gallon of sap from any one tree,and be sure to plug the hole firmly afterwards,or the continuing loss of sap could kill the tree.birch sap deteriorates,so if necessary start the must with a pint or so of sap and add to it daily as the sap flow continues.boil the sugar in 1pt of water and allow to cool. boil the sap to sterilise it, and cool place all the ingredients except the yeast in a demijohn and fit a bung and airlock. after twelve hours add the activated yeast,and refit the airlock. keep in a warm place during fermentation,shaking the jar occasionally.as the end of fermentation approaches,move the wine to a cooler place and leave it to clear.rack as necessary,and add a campden tablet.this wine needs to kept for at least a year to mature. YEAH RIGHT
not sure if i could wait that long
