Last weekend I was gifted a gallon of birch sap and just over a gallon of sycamore sap from a number of trees.
The sap was tapped carefully, hygienically and with respect for the trees used. All the trees have had suitable wooden dowels inserted, stopping any further sap flow. A couple were on my property and the others with knowledge of the land owner.
Most of the sap is being made into separate variations of wine: Birch and Sycamore respectively. I used Roger Phillips recipe from his Wild Food book which to me sounded like just the recipe needed. Yesterday I strained the chopped up raisins after a weeks fermentation and Ive put all the strained liquor back into clean demi-johns to finish fermenting. The rest I have drunk straight and I made a little sycamore syrup. Remarkable to say the least!
The only tough task ahead of me now is deciding whether to have fizzy birch and sycamore wine or still when it comes to bottling. The bottles are strong enough. But is my will?
Ill let you know the results in 6 months time. All the best hc
The sap was tapped carefully, hygienically and with respect for the trees used. All the trees have had suitable wooden dowels inserted, stopping any further sap flow. A couple were on my property and the others with knowledge of the land owner.
Most of the sap is being made into separate variations of wine: Birch and Sycamore respectively. I used Roger Phillips recipe from his Wild Food book which to me sounded like just the recipe needed. Yesterday I strained the chopped up raisins after a weeks fermentation and Ive put all the strained liquor back into clean demi-johns to finish fermenting. The rest I have drunk straight and I made a little sycamore syrup. Remarkable to say the least!
The only tough task ahead of me now is deciding whether to have fizzy birch and sycamore wine or still when it comes to bottling. The bottles are strong enough. But is my will?
Ill let you know the results in 6 months time. All the best hc