How To Make Birch Sap Wine
Boil the sugar in 1 pint (0.5l) of water, and cool.
Boil the sap as this will sterilise it, and then allow to cool.
Place all ingredients in a sterilised demijohn (not the yeast though) fit airlock.
Wait 12 hours and then add the activated yeast.
As usual keep in a warm place shaking the demijohn from time to time.
Upon end of fermentation or just before, move the wine to a cooler place and allow it to clear.
Rack as necessary and add the campden tablet (crushed).
As with a lot of these type of wines you need to leave final product for 12 months to fully enjoy.
Birch Sap wine is a real enthusiasts wine. If made correctly it’s an aperitif or dry sherry, but you can sweeten to taste after completion. Best practice is to tap a tree in the latter half of March, and never take more than a gallon (4.5ltr) from one tree, plug the hole firmly afterwards. The rather distinctive flavour makes this homemade wine suitable for an apertif style wine. If you have access to Birch trees then you would be crazy not to give this wine a go. Make it your spring season favourite recipe, add it to your wine making calendar today.
Preparation time: 120 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 12 months
5 pints/2.5 litres fresh birch sap.
1 pint/0.5 litres white grape concentrate.
1½ pints/675 grams sugar.
1 teaspoon/5 grams citric acid.
Sherry yeast, pre-activated.
Sweetness: Dry
Calories per bottle: 400 approx
Yield: 6 bottles
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