Birch sap wine: 6 easy homemade recipes

Birch sap can be not only a delicious drink, but also a raw material for homemade wine. It can be a good alternative to classic grape wine, it has many useful properties. Consider the preparation of wine from birch sap, how to prepare the ingredients and the production technology itself. How to store the resulting drink and drink it.

Subtleties of making wine from birch sap

Birch wine comes out light and soft. Since the juice does not have a bright taste and aroma, recipes often contain other ingredients - berries, citrus fruits, honey, odorous herbs. They give the finished drink an original flavor, make it memorable.

To prepare the original birch wine, you need to take fresh, freshly obtained juice. It quickly sours at normal temperatures and may be unusable after a day. To extend its shelf life, you need to keep the jars in the refrigerator. You will also need raisins for sourdough, citric acid for acidifying the liquid, honey for sweetness.

Preparing the main ingredients

The first step in cooking is to boil the juice to make it thicker. The liquid is boiled down to a third of the volume. You can cook immediately with acid and granulated sugar, or add them after boiling. During cooking, remove the foam that will form during boiling.

You also need to prepare a starter from raisin berries: wash 100 g of berries, mix with 1 tbsp. sugar and water. Put the workpiece in a warm place for 3-4 days. The fermented mass will be the required leaven.

How to make birch sap wine at home

The drink is prepared according to the classic version, which includes only the most necessary ingredients, without adding others. But you can also cook using other recipes.

Classic recipe

Things to take:

• birch sap - 20 l;
• sugar - 4 kg;
• acid - 2 tsp;
• raisins - 100-150g (or 1 pack of wine yeast).

How to cook:

1. Mix boiled juice with sourdough or add yeast.
2. Put sugar and acid, dissolve, pour everything into a large bottle.
3. Put a water seal on the neck, place the container in a warm and dark place (the temperature for proper fermentation should be 20-25 ˚С).
4. Fermentation should be finished after 5 weeks. Do not allow a sharp or significant temperature drop in the room where the wine stands.
5. Drain the juice from the sediment and put it again for further infusion for 3 weeks in a not hot (10 ˚C) place.
6. Then filter, bottle.

Store.

With citrus notes

Ingredients:

• birch sap - 10 l;
• sugar - 2 kg;
• raisins - 100 g;
• slices of lemon, orange or lime.

Cooking takes place according to the classical method. The juice is left to ferment until the complete cessation of fermentation. After draining, the liquid is filtered from sediment and pieces of citrus. Pour into jars or bottles, cork them and put them in the cold.

With honey and cinnamon

Needed:

• birch sap - 6 l;
• sugar - 2 kg;
• honey - 1 kg;
• cinnamon - 2-3 sticks;
• white fortified wine of good quality - 1.5-2 l.

Cooking features:

1. Dissolve sugar in heated juice until smooth, stir, add honey.
2. Add cinnamon, add grape wine.
3. Put in a cool room for 2 weeks.
4. Drain, filter, bottle.

After 30 days, young wine can be consumed.

With a fruity accent

Things to prepare:

• birch sap - 10 l;
• sugar - 5 kg;
• fruits, berries - 3 kg;
• blue grape raisins - 200g

Fermentation technology is standard. Fermentation takes at least a month. Then it should be filtered, poured into glass containers and sent to savings.

With raisins and without boiling

According to this recipe, the raw materials do not need to be boiled, only heated. This is necessary for the speedy dissolution of sugar.

What you need:

• juice - 3L:
• sugar - 0.9 kg;
• raisins - 0.3 kg.

The sequence of the beverage preparation process is classic. Fermentation will go on until the liquid brightens and becomes transparent. Carbon dioxide bubbles will not come out of the water seal tube.

With herbs

Ingredients:

• juice - 5 l;
• sugar - 2 kg;
• yeast - 1 sachet;
• herbs - thyme, oregano, lemongrass leaves.

How to cook:

1. Heat the juice, add sugar to it.
2. Put yeast and powdered dry herbs into the wort.
3. Drain into a container and leave to wander in a not cold and dark room.
4. After fermentation, filter the liquid, pour into small bottles and send them to the cold.

Wine can be drunk only after insisting.

Further product storage

Drinking freshly fermented wine is not recommended. It should stand in a cold and dark place. This process takes at least 2-3 months. The drink becomes clear, light, the taste improves.

You need to store such wine in the cellar, in dark glass bottles, with tightly closed corks. Shelf life, like any alcoholic beverage, is unlimited. It can be stored for years, during storage the wine will become tastier and nobler. The minimum aging period is 1 year.

Drinking a drink is allowed every day, but in small portions. With proper, moderate use, it normalizes metabolic processes in the body, strengthens the immune system, cleans tissues from toxins. Due to the presence of acid in the recipe, wine should be used with caution for gastritis, gastrointestinal diseases, and urolithiasis.

Wine from birch sap is an original alcoholic drink that anyone can make at home. This requires the most common ingredients: juice, sugar, citrus, herbs. The wine is prepared according to the technology developed for grape wine, the recipe has no special differences.

Recommended