An ancient recipe for wine from birch sap

The best wine from birch juice is prepared according toAn ancient recipe for the inhabitants of Belarusian villages. Earlier, more than a hundred years ago, a massive collection of birch sap was held in them every spring. Always received a lot of it. Drank juice in a fresh form, but the billets by canning were not so common. Most often birch juice products were prepared by natural fermentation products - kvass, wine, braga, and they drove moonshine. In this form it could be used all year round. So, let's try to tell in detail how to make wine from birch sap.

Ingredients for making wine from birch sap

We need:

  • Birch juice - 25 l

  • sugar - 5 kg

  • raisins - 200 g

  • honey -200 grams

  • citric acid - 7-10 g

Birch juice for wine should befreshly picked, not sour and not fermented. Sugar is needed to give the drink a fortress and sweetness, and citric acid balances acidity and increases the shelf life of wine. Raisins are necessary for preparing sourdough. It is better to take dark berries with a white coating, which is, in fact, a wine yeast of natural origin. With such a leaven, wine will wander perfectly. Honey in principle, you can not put, but it will add a piquant taste to the wine and remove the light bitter taste. Crystallized honey before the introduction into the wort will melt in a water bath and then cool.

Wine from birch sap - recipe

First, a few days beforecollected juice, you need to make a leaven for wine. Microorganisms from leaven and turn the juice into wine. About 150 grams of raisins are poured into a bottle. There are added 50 g of sugar and everything is poured with boiled water cooled to room temperature. The neck of the bottle is bandaged with gauze or covered with a loose wadded cork, providing air access. In this form, the future raisin starter should stand in a warm place for 3-4 days until ready. After that, it can be stored in the refrigerator for about 10 days.

Now let's start the preparation of the wort. For this, birch juice, sugar and citric acid are mixed in a large enamel saucepan. The mixture is boiled over low heat until approximately 20 liters of liquid are left from the original 25 liters. This boiling in a third increases the concentration of solids, which is necessary to achieve the optimal taste of birch wine. After that, the wort is cooled to 25C. During the cooling it must be stirred periodically. If a film or crust forms on the surface, they must be removed. Then in the wort is introduced a pre-prepared raisin starter and honey. All is mixed and poured into a fermentation tank (better - a large bottle or jar). On the neck of the tank, a standard sealed water trap is installed or a medical glove is simply worn (on one finger it should be made a hole, otherwise it may burst). The future birch wine is transferred to a dark room for fermentation. The temperature of the medium should be 18-25 ° C.

An ancient recipe for wine from birch sap

Signs of the end of active fermentation is consideredDropping gloves and the absence of air bubbles near the water seal. Visually, the wine becomes lighter, and a precipitate settles on the bottom of the container. The product must be gently poured without residue into clean dishes. The wine is sealed and sealed for 2-3 weeks for aging in a dark and cool room (10-16C).

At the final stage, the birch wine once again merges with the sediment and is bottled or bottled for further storage. Its shelf life is one year.

The resulting wine from birch sap has a softsweetish taste. It, certainly, is useful for an organism of the person at its moderate use, as it is made exclusively from natural, qualitative raw materials. Your guests will be happy to drink your own wine!

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