Picked this up from the Boots Home Wine Making and Brewing book, interestingly it states that you can use Sycamore and Walnut, not just Birch, does anyone know of any other suitable tree saps that can be consumed?
I have scanned the entire recipe and run it through some proprietary OCR software
TREE SAP
N.B. Birch, Sycamore and Walnut saps are suitable. Take the sap from mature trees in the following manner during March when the sap is rising. If the sap is taken from young trees they will die. A. Bore a small hole 1" (2.5cm) deep slanting upwards about 15" (38 cm) from the ground. B. Push into the hole one end of a rubber tube, and put the other end into a jar the neck of which has been plugged round to keep out dust and germs. C. Cover the jar with an old coat or the like and leave for 2 - 3 days until it is nearly full. D. Remove the tubing and cork the jar. Plug the hole in the tree with a suitable cork that fits tightly else the sap will continue to drain and the tree will die.
Ingredients
3 quarts tree sap
½ pint white grape juice concentrate
2-½ lb sugar
½ tsp tannin
2tsp. citric acid
1 Nutrient tablet
Champagne yeast
1 Simmer the sap, sugar and acid for 10 mins.
2 When cool stir in the tannin, nutrient, yeast and grape juice concentrate.
3 If need be top up with a little cold boiled water and ferment as usual and finish slightly sweet.
BTW my Blackberry wine has just been racked for the first time and is already drinkable! Its very potent at 17.5%
I have scanned the entire recipe and run it through some proprietary OCR software
TREE SAP
N.B. Birch, Sycamore and Walnut saps are suitable. Take the sap from mature trees in the following manner during March when the sap is rising. If the sap is taken from young trees they will die. A. Bore a small hole 1" (2.5cm) deep slanting upwards about 15" (38 cm) from the ground. B. Push into the hole one end of a rubber tube, and put the other end into a jar the neck of which has been plugged round to keep out dust and germs. C. Cover the jar with an old coat or the like and leave for 2 - 3 days until it is nearly full. D. Remove the tubing and cork the jar. Plug the hole in the tree with a suitable cork that fits tightly else the sap will continue to drain and the tree will die.
Ingredients
3 quarts tree sap
½ pint white grape juice concentrate
2-½ lb sugar
½ tsp tannin
2tsp. citric acid
1 Nutrient tablet
Champagne yeast
1 Simmer the sap, sugar and acid for 10 mins.
2 When cool stir in the tannin, nutrient, yeast and grape juice concentrate.
3 If need be top up with a little cold boiled water and ferment as usual and finish slightly sweet.
BTW my Blackberry wine has just been racked for the first time and is already drinkable! Its very potent at 17.5%
