1 gallon birch sap
2½ lbs granulated sugar
½ oz. citric acid
1/8 tsp tannin
1 tsp yeast nutrient
1 pkt Reisling or Graves wine yeast
First measure the specific gravity of the sap with a hydrometer to determine exactly how much sugar to add to achieve a starting specific gravity of 1.085-1.090. The 2½ pounds in the recipe is about average, but more may be required. In an enamel- or teflon-coated pot, stir the required amount of sugar into the birch sap and bring to a boil. Immediately remove from the heat and stir until all sugar, citric acid and yeast nuitient is dissolved. When cool, stir in the tannin and pitch the activated yeast. Cover the primary and stir daily for 8-10 days. Transfer to a secondary and fit airlock. Ferment to dryness (6-8 weeks), rack into a sanitized secondary, refit the airlock and bulk age 6 months, checking airlock from time to time to make sure it doesn't dry out. Rack, sweeten if desired and bottle. [Adapted recipe from Leo Zanelli's Home Winemaking from A-Z]
Cabbagepatch
How do you harvest birch sap then?
Somerset Lad
Drill for it CP.
lloyd
Drill a small hole about an inch deep working at an upward angle into the trunk. Do this at about waist height, but the trunk must be over ten inches around or you risk injuring or killing the tree. Fit a tight fitting clean plastic tube into the hole, and the other end into your receiving vessel. Stuff up the top of the latter to prevent ingress of debris or insects, and check twice daily until it is full. This activity is done in the spring when the sap is rising and it is possible with larger trees to collect a gallon or more per day. Once you have collected all that you need, you must stop up the hole with tight fitting dowel so that the tree can heal.
