Wine from birch sap: 4 recipes at home

Birch sap has long gone beyond the culinary world. It is often used in cosmetology, because the presence of tannins in it perfectly lightens and disinfects the skin.

Also, this product has long been popular in folk medicine. Our ancestors used to drink it to boost immunity, renew and cleanse the body. And today, experienced and amateur winemakers use birch sap to make homemade wine from.

Find out how to make a tincture on birch buds.

Secrets of the perfect birch sap wine

1. Only fresh juice is suitable for wine, otherwise it can curdle during the heat treatment process.

2. Sugar in homemade birch sap wine gives the drink flavor and strength, which is important for such a drink.

3. All containers must be sterilized with boiling water and then wiped dry with a clean towel. It helps to get rid of possible infection with pathogenic microorganisms.

The classic recipe for birch sap wine

Ingredients

1. Fresh birch sap - 25 liters

2. Granulated sugar - 5 kg

3. Liquid honey - 200 g

4. Citric acid - 10 g

5. Wine yeast (can be replaced with raisin sourdough)

The method of preparation

1. Mix birch sap, citric acid and sugar in an enamel container of a suitable volume. Bring the mixture to a boil and then boil the liquid over low heat until we have about 20 liters of wort. Be sure to remove the white foam from the surface.

2. Now cool the wort to 25 degrees. Do not forget to stir occasionally so that a film does not form.

3. Then add liquid honey and wine yeast to the container (according to the instructions on the package).

4. After mixing thoroughly, pour the wort into the fermentation container, filling it to a maximum of 75%.

5. Place a water seal on the neck and transfer the container to a dark, warm place for 3-5 weeks.

6. After fermentation is complete, drain the wine from the sediment and pour it into a clean container.

7. At this stage, the wine can be additionally sweetened or fortified with vodka/alcohol - 2-15% of the total volume of wine.

8. Now transfer the young wine for 3-5 weeks to a dark room with a temperature of 5-16 degrees.

9. Drain the finished drink once again from the sediment, and then bottle it.

10. You can start tasting immediately. Store wine from birch sap in a cool place, no more than 1 year.

Birch sap wine with citrus notes

This recipe is much simpler than the previous one and will result in a slightly carbonated white wine with a pleasant lemon flavor and aroma.

Ingredients

1. Birch sap - 12 liters

2. Granulated sugar - 5 kg

3. Light raisins - 200 g

4. Zest of 10 lemons

The method of preparation

1. Pour 5 liters of sap into a saucepan, add 2 kg of sugar and cook over low heat for about 1 hour.

2. After cooling, mix the wort with the rest of the ingredients and transfer it to a warm place without direct sunlight for five days.

3. After 5 days, drain the wine from the sediment and strain through a cheesecloth filter.

4. Then bottle the drink and leave it for 30 days in a room with a temperature not exceeding 15 degrees to stabilize the taste.

A simple recipe for birch sap wine with honey and cinnamon

Ingredients

1. Birch sap - 6 liters

2. Honey - 1 liter

3. Sugar - 2 kg

4. Strong white wine - 2 liters

5. Cinnamon stick - 2 pcs.

Method of preparation

1. Pour the birch sap into a saucepan and warm it well over low heat, but do not bring it to a boil.

2. Then dissolve granulated sugar in a warm liquid, and after the temperature drops below 60 degrees, add honey.

3. After cooling, add fortified white wine and cinnamon to the birch sap.

4. Insist the drink for 10 days in a cool, dark place.

5. After the specified time, carefully pour off the wine and then pass it through a filter.

6. We bottle the finished product and let it rest for about one month in a cool place before tasting.

Birch sap wine with a fruity accent

For this recipe, you can take fruit and berry raw materials according to your taste preferences (apples, pears, citrus fruits or any berries).

The result is a wonderful wine with a light fruity flavor. It will perfectly complement fruit desserts or flavored pies with berries.

Ingredients

1. Birch sap - 10 liters

2. Sugar - 5 kg

3. Pears - 3 kg

4. Dark raisins - 200 g

The method of preparation

1. Heat the birch sap and sugar over low heat until all the crystals are completely dissolved.

2. Wash the pears, core them and cut them into small pieces.

3. In a fermentation container, mix the syrup, prepared pears and unwashed raisins.

4. Cover the neck with gauze and leave for three days in a warm place without access to light.

5. Then install the water seal and leave the container for about one month in a dark room at a temperature of at least 25 degrees.

6. At the end of fermentation, carefully drain the wine, and then pour it into glass bottles.

7. Before enjoying a glass of homemade wine, you should let it rest in a cool place for about 2-3 months.

Update: 20.03.2018

Category: Wine and Vermouth