Birch Sap Wine (Gil's 2005)
Created by gil, Thursday, 23 March 2006
Description
A golden, citrussy, woody but smooth wine with good body. About 13.5% strength. Sometimes known as 'April champagne'
Ingredients
At a glance
Cuisine
Type
Budget
Makes
1 gallon
- (per gallon)
- 1 gallon silver birch sap
- 2.5lb sugar
- Peel and juice of 1 lemon, 1 orange and 1 [white] grapefruit
- 8oz raisins, chopped up
- Yeast starter
- Yeast nutrient (optional)
Method/steps
- Bring the birch sap to the boil in a large pan, and boil for 15 mins
- Add the sugar and stir to dissolve
- Remove from heat, add raisins and citrus peel
- Make yeast starter and leave in a warm place to work
- Allow birch mix to cool until still slightly warm
- Transfer into a plastic fermenting bucket with a lid
- Take a gravity reading with a hydrometer (if you're into that kind of thing - it will probably be around 1100)
- Add citrus juices, yeast starter, and yeast nutrient (if using)
- Put bucket in a warm place, and leave to ferment for 5-7 days
- Strain the mix into a glass demijohn fitted with airlock, return to warmth to complete fermentation
- Rack when fermentation has ceased; probably again after 2-3 months; mature in the demijohn for longer if you wish; bottle.
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