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Birch sap is a source of unique nutrients for the human body. In cooking, it is used to make various tinctures or in the preparation of desserts. Wine made from birch sap has long enjoyed constant popularity and occupies a special place among homemade alcohol recipes.
How to make wine from birch sap
It has long been believed that such a drink, due to the content of tannins in it, is able to increase immunity, and also helps to cleanse the body of toxins and harmful substances. Making wine requires a pretty responsible approach. The basic requirement for an ideal drink is the use of fresh birch sap. This is due to the fact that stale juice is capable of curdling during heat treatment. In this case, excess released protein in most cases harms the taste of the drink, up to the complete spoilage of the entire harvested volume.
Important! The best option for birch sap for making wine is considered to be raw materials collected no later than two days before the start of heat treatment.
Another important part of making a delicious drink is the correct ratio of sugar. As in the preparation of other wines, sugar can greatly affect both the taste and the strength of the future wine. In various recipes, the proportion of sugar ranges from 10% to 50% of the total volume of raw materials. Moreover, each winemaker is able to level its quantity in order to create a drink to suit his tastes.
Special care should be taken when choosing your yeast. Wine yeast is considered a classic option for making a drink. This choice allows you to process all sugar into alcohol in a fairly short time. Avoiding the use of yeast will slow down the wine making process, but this approach will allow the product to be naturally fermented.
As in the preparation of any alcoholic beverages, it is worth paying great attention to the cleanliness of the containers in which the fermentation and heat treatment process will take place. Each container should be sterilized in advance with boiling water and wiped dry with a towel. For greater confidence, many winemakers use special chlorine-based cleaning agents. This method allows you to achieve complete disinfection, but after itself requires thorough rinsing of all surfaces of the dishes. Correct and timely disinfection will avoid the spread of harmful microorganisms at all stages of the preparation of the drink.
Wine from birch sap with wine yeast
The classic way of making birch wine is the method using wine yeast. Special wine yeast can significantly speed up the process of making the drink. It should be remembered that they should be added strictly according to the manufacturer's instructions. An insufficient amount of them will not allow complete fermentation of sugars. According to the recipe for making a drink you will need:
- 25 liters of fresh juice;
- 5 kg of white sugar;
- wine yeast;
- 10 tsp citric acid.
Juice is poured into a large saucepan, sugar and citric acid are added to it. The mixture is stirred and put to simmer over low heat. In the process of cooking, it is necessary to remove the scale that has appeared. It is worth boiling the mixture until about 20 liters of liquid remain in the pan. This means that excess water has gone out and the product is ready for further processing.
Wine yeast is diluted according to the instructions on the package, then added to the chilled juice and sugar mixture. The future wine is poured into a large fermentation tank, on which a water seal is placed or a rubber glove is put on.
Wine fermentation takes place within a month. After that, it is necessary to filter it to remove the yeast sediment at the bottom. The filtered drink must be bottled and sent to ripen for a couple of weeks in a dark, cool place. After this time, the wine must be filtered again. The birch wine is ready to drink.
Birch sap wine recipe without yeast
The process of making a drink without yeast is identical to the previous one, the only exception is the use of sourdough. A special starter is prepared on the basis of raisins and sugar. To make it, you need to add 100 g of raisins and 50 g of sugar to 400 ml of water. The resulting mixture must be wrapped tightly and placed in a warm room.
Important! It is worth preparing the sourdough in advance. The ideal option would be to prepare it 4-5 days before boiling the wine.
In the future, the process of making a drink is identical to yeast. The only exception is the period of its fermentation - it stretches up to two months. At the same time, the finished drink will turn out to be less strong, but at the same time sweeter due to incomplete fermentation of sugar.
How to make wine from fermented birch sap
Sometimes, if the storage conditions are not followed, the juice deteriorates and begins to ferment independently. This happens when wild yeast penetrates it from the surrounding air. Do not rush and pour it out - there are several recipes when such juice can be used to make kvass or wine.
Although experts in home winemaking advise using fresh material, fermented juice can produce a fairly pleasant wine. To make wine from birch sap, you need a 3 liter jar. It is filled to 2/3, then about 200 g of sugar is poured into it. The resulting mixture is poured into a saucepan and boiled for an hour over medium heat. This will enhance the further fermentation process.
In this case, the use of sourdough is optional. For a brighter taste and extra carbonation, add a few raisins and a tablespoon of rice to the jar. Such wine should ferment under a water seal or a glove for about two months, then it should be filtered and bottled.
Recipe for birch sap wine with lemon
Adding lemon to homemade wine dramatically enhances its taste, corrects sweetness and adds new aromatic notes. At the same time, the amount of sugar used increases by an average of 10-20%. The necessary ingredients for such a wine:
- 25 liters of birch sap;
- 5-6 kg of sugar;
- 6 medium lemons;
- 1 kg of raisins.
The birch sap is poured into a large saucepan and simmered over low heat. It is necessary to evaporate about 10% of the liquid. After that, pour sugar into the pan and mix well. The juice is removed from the heat and cooled to room temperature. After that, lemon juice is poured into it and a previously prepared raisin sourdough is added.
Attention! Many winemakers also add lemon zest. This approach enhances carbonation and adds spice to the beverage.
The primary fermentation of wine in a saucepan lasts about a week with constant shaking, then the liquid is filtered and poured into a fermentation tank, covered with a water seal. Fermentation must take place completely, so it can take up to 2-3 months.
Wine with birch sap with raisins
Using raisins to make homemade wine will avoid the need to add yeast to your drink. Properly dried raisins contain wild yeast on the surface that can ferment the sugars in the drink. For example, the same yeast on the peel of apples is involved in the preparation of cider. It is very important to remember that over-washing the raisins will remove almost all of the wild yeast and the wine will simply not ferment. To prepare the right drink you will need:
- 10 liters of birch sap;
- 1 kg of sugar;
- 250 g red raisins.
Wine is made according to a recipe similar to cider. It is necessary to fill liter containers with juice and add 100 g of sugar to each of them. The liquid is mixed and 25 g of raisins are added to it. Bottles must be sealed tightly and left for 4 weeks at room temperature. During this time, wild yeast will digest sugar into alcohol, and also saturate the drink with a small amount of carbon dioxide.
Important! Avoid placing beverage bottles in too warm place. Excessive release of carbon dioxide during fermentation can damage the bottle.
After fermentation, the raisins must be removed from the drink. To do this, the finished wine is filtered through a cheesecloth folded in several layers. The resulting drink is poured into sterile bottles and sent to storage in a cool place. The resulting drink has a light refreshing taste and is not particularly strong.
Recipe for wine on birch juice with jam
The use of jam for making wine is one of the secrets of Soviet winemakers. During fermentation, the jam saturates the wine with an additional fruit flavor; almost any jam is suitable. To prepare such wine you will need:
- 5 liters of birch sap;
- 300 g of jam;
- 1 kg of sugar;
- wine yeast.
It is necessary to heat birch sap on the stove and boil it for about an hour, avoiding strong boiling. Then cool, add jam, sugar and yeast to it. The resulting mixture is poured into a fermentation tank and covered with a water seal. After the end of the fermentation process, it is necessary to filter the resulting drink from a rather strong sediment. The finished wine is bottled, sealed tightly and sent to storage.
Birch sap wine without boiling
The boiling process is necessary to actively start fermentation. However, the use of modern wine yeast avoids this procedure. Wine making in this case takes place at room temperature. Birch sap, sugar in the amount of 15-20% of the juice volume and wine yeast are poured into the fermentation tank.
Important! Modern strains can ferment sugars at any temperature, you just need to choose the right type.
The wine should ferment for about a month, after which it is filtered and bottled. It is believed that refusing to boil has a negative effect on the taste of the drink - it becomes more watery. At the same time, it ferments to a strength of 14-15 degrees. Such a drink would be an excellent option for making hot drinks with the addition of spices. Mulled wine on it will turn out to be unique.
How to make wine from birch sap with honey
This recipe is often called birch mead. It combines the exquisite taste of birch sap and the sweetness of honey. To prepare this type of wine you will need:
- 6 liters of fresh birch sap;
- 1 liter of liquid honey;
- 2 kg of white sugar;
- 2 liters of fortified white wine;
- 2 cinnamon sticks.
Birch sap is heated over low heat, not boiling. Then it is cooled to 60 degrees, honey and sugar are added to it. When the mixture has cooled to room temperature, white wine is poured into it and cinnamon is added.
Important! White port is an ideal combination with birch sap. When mixed with it, a light and refreshing drink is obtained.
The resulting drink should be infused for about 10 days in a cool dark place. After tincture, strain it and then bottle. The resulting mead should rest for about a month to soften and even taste.
How to make wine from birch sap "in English"
In England, the recipe for wine from birch sap has been known for more than several centuries. Traditionally, this wine was made with the addition of lime and orange, as well as a small amount of flower honey. Yeast for white wine is used for fermentation. List of traditional English birch wine ingredients:
- 9 liters of birch sap;
- 4 limes;
- 2 oranges;
- 200 g of honey;
- 2 kg of sugar;
- wine yeast.
The juice is heated to 75 degrees and this temperature is maintained for about 20 minutes. Then the mixture is cooled and poured into a fermentation tank, where juice and citrus zest, honey, sugar and yeast are also added. The container should not be closed, it is enough to cover it with gauze. In this form, the mixture is infused for about a week, after which it is filtered and sent for a two-month fermentation under a water seal. The finished drink is filtered again and bottled.
How to store birch sap wine
Finished wine is a natural product that can withstand a fairly long shelf life. It is believed that a drink made using wine yeast can easily be stored for up to two years in a dark, cool room. Longer examples of storage are known, but such a product should be consumed in the first months after preparation.
If the wine was prepared using wild yeast from raisins, directly or with the help of sourdough, then its shelf life is significantly reduced. Fermentation in such cases rarely goes dry, so the remaining free sugar can spoil the resulting product even if the storage conditions are properly observed. The recommended storage time in such cases is 2 to 6 months.
Birch sap wine is a great option for a light, refreshing alcoholic beverage. A huge number of recipes will allow everyone to choose the most suitable way to prepare it. Refinement and fullness of taste is achieved due to the correct selection of ingredients and proportions. This drink will not leave anyone indifferent.