So now you have your Silver Birch Sap you may think what could you possibly do with such a sugar rich liquid. The answer is of course, make wine! Unfortunately we do not have any pictures of the batch we made this year but I can tell you it ended up being an off-white coloured wine and one of our more enjoyable brews. We will definitely be making this one again next spring.
Minimum Equipment Requirement
- 1 Gal Demijohn or Drum/Tub
- 1 Airlock
- 1 Siphon Tube
Ingredients for 1 Gallon Silver Birch Wine
- 1 Gallon Silver Birch Sap Unprocessed (not boiled down or anything).
- 1133g Sugar
- 2 Lemons
- 277g Raisins
- Sterilise your equipment
- Boil the Sap and Lemon together for 20 minutes
- Add the sugar and raisins and stir in while still warm
- Strain the flowers – keep the liquid but not the flowers themselves
- Place into the primary fermentation bucket/Demijohn
- Allow the mixture to cool until it reaches around 21C
- Add yeast and yeast nutrient
- Cover and place airlock
- Keep in a warm dry place
- After 8 weeks, test the mixture with a hydrometer. Add sugar according to taste if it’s ready to bottle.
- Add a crushed Campden tablet to clear according to the tablet instructions and allow to settle
- Rack Off and bottle.