gil
Downsizer Moderator
Joined: 08 Jun 2005
Posts: 18415
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 Posted: Sat May 23, 09 8:49 am Post subject: Birch Sap Wine (Gil's 2005) |
 
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Ingredients
- (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)
Recipe
- 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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Comments
This was drinkable within 6 months.
Final SG was about 1000
Sediment tends to be white, swirly, and easily disturbed : stand overnight in position before racking. |
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