Birch wine is an amazing drink with a long history! Homemade birch sap wine.

kerescan - Apr 16th, 2015

When the collection of birch sap ends and it turns out that so much sap has been prepared that the sap has already been rolled up and frozen, kvass has been fermented ... This is where the question arises: how to save birch sap yet? In this case, our article will definitely come in handy. We offer to make wine from birch sap.

How to make homemade wine from birch sap

This is not just homemade wine and not just an alcoholic drink. After all, using it in moderate doses, you can not only enjoy the aroma of birch sap, but also saturate your body.

And so, we again need a barrel with a capacity of about 7 liters. You need to pour 5 liters of birch sap into it, add 1 liter of port wine, 1.6 kg of sugar, crushed pulp of 2 lemons without seeds. Close the barrel and send it to the glacier or to the basement for 2 months. Then open the keg, pour the contents of the keg into bottles and cork them tightly. Send bottles with a drink to the cellar and lay them horizontally. After that, in three weeks the birch wine will be ready.

A photo. birch wine

Guests will be delighted with the aroma of lemon and the healing properties of homemade wine.

I hope that these three recipes on how to make wine from will forever settle in your recipe book.

The best wine made from birch sap is prepared according to an old recipe of Belarusian villagers. Previously, more than a hundred years ago, they held a mass event everywhere every spring. We always got a lot of it. fresh, but by canning were not so common. Most often, products of natural fermentation were prepared from birch sap - wine, expelled. In this form, it could be consumed all year round. So, let's try to talk in detail about how to make wine from birch sap.

Ingredients for making wine from birch sap

We will need:

• birch sap - 25 l
• sugar - 5 kg
• raisins - 200 g
• honey -200 g
• citric acid - 7-10 g

Birch sap for wine should be freshly picked, not sour or fermented. Sugar is needed to give the drink strength and sweetness, and citric acid balances the acidity and increases the shelf life of the wine. Raisins are essential for making sourdough. It is better to take dark berries with a white bloom, which is, in fact, wine yeast of natural origin. With such a starter, the wine will ferment perfectly. In principle, you can not put honey, but it will give the wine a spicy taste and remove a slight bitterness. Crystallized honey before introducing into the wort will have to be melted in a water bath and then cooled.

Birch sap wine - recipe

First, a few days before the juice is collected, it is necessary to make a starter for the wine. Microorganisms from the sourdough turn the juice into wine. About 150 g of raisins are poured into a bottle. 50 g of sugar is added there and everything is poured with boiled water cooled to room temperature. The neck of the bottle is tied with gauze or closed with a loose cotton plug, providing air access. In this form, the future raisin sourdough 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 preparing the wort. To do this, birch sap, sugar and citric acid are mixed in a large enameled saucepan. The mixture is simmered over low heat until about 20 liters of liquid remains from the original 25 liters. Such boiling by a third increases the concentration of solids, which is necessary to achieve optimal taste qualities of birch wine. After that, the wort is cooled to 25C. During the cooling process, it must be stirred periodically. If a film or crust forms on the surface, they must be removed. Then, pre-prepared raisin sourdough and honey are introduced into the wort. Everything is mixed and poured into a fermentation container (preferably a large bottle or jar). A standard water seal is installed on the neck of the container or a medical glove is simply put on (a hole must be made on one finger, otherwise it may burst). Future birch wine is transferred to a dark room for fermentation. The temperature of the environment in this case should be 18-25C.

Signs of the end of active fermentation are the fall of the glove and the absence of air bubbles at the water seal. Visually, the wine becomes lighter, and sediment forms at the bottom of the container. The product must be carefully poured without sediment into a clean container. The wine is hermetically sealed and sent for 2-3 weeks for aging in a dark and cool room (10-16C).

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

The resulting wine from birch sap has a mild sweet taste. It is, of course, for the human body with its moderate use, since it is made exclusively from natural, high-quality raw materials. Your guests will be happy to drink the wine of your own production!

Birch sap is a valuable liquid flowing out in spring from broken branches or cut birch trunks. Birch sap is one of the most useful products, containing a large amount of organic substances, essential oils and vitamins, which has a beneficial effect on the human body. It is enough to drink one glass of juice a day to cope with weakness and restore the body after winter fatigue and depression. It is an excellent natural remedy for improving metabolism. Due to its numerous organic acids and trace elements that make up birch sap, it is often used in medicine to treat many diseases. In cooking, the juice is used as an additive for baking, numerous lemonades, kvass are made, and canned for long-term storage. Birch sap tastes like sweetened water and tends to ferment beautifully. Thanks to this factor, you can make excellent homemade wine or champagne from it. We bring to your attention recipes for homemade champagne and wine from birch sap.

Homemade birch sap wine

We take a large dish (we usually cook in an enameled bucket), mix juice, sugar, citric acid and put on a slow fire. We boil until ¾ of our drink remains in the container - this is necessary to increase the density of dry substances, which later will have a beneficial effect on the taste of the drink.

Next, leave the liquid to cool to 25 degrees, not forgetting to stir occasionally so that a film does not appear on the surface. If it still exists, remove it. Now add honey, yeast or sourdough to the wort and mix thoroughly. The resulting mixture is poured into a fermentation tank, put under a water seal or a glove and put in a dark place at room temperature.

When the fermentation process stops and the wort becomes noticeably lighter due to the precipitation, it must be carefully poured into a clean bottle, leaving the sediment at the bottom. Now the young wine in a clean vessel should be tightly corked and kept in a cool, dark place for three weeks.

At the end of the period, the wine is filtered again and bottled for storage. Birch wine will be stored for about a year, but it is better to enjoy it during the coming holidays. For example, we are enjoying wine from birch sap already on May 9! Store wine in the cellar or in the refrigerator.

Champagne from birch sap.

Such a drink cannot be found on store shelves, it can be made only on your own.
You will be surprised by its great taste, pleasant aroma and a very easy-to-cook recipe.

To make champagne from birch sap, we need:

We put the yeast, sliced ​​​​lemon, and add vodka, cover the neck of the barrel with gauze and put it in a warm place for 12 hours, where the fermentation process should begin.

Next, we take the keg to a cool place for two months. After the expiration of the period, the drink must be filtered, poured into clean bottles and corked tightly. Store ready-made birch sap champagne in the refrigerator or cellar.

Happy enjoyment!

This is an original homemade wine, which is used not only as an alcoholic drink, it carries the aroma and beneficial properties of birch sap. In addition, this is one way to save the latter.

Servings Per Container: 14-28

A very simple recipe for wine from birch sap without boiling Russian cuisine step by step with a photo. Easy to cook at home in 47 days 12 hours. Contains only 77 kilocalories.

• Preparation time: 15 minutes
• Time for preparing: 47 days 12 hours
• Amount of calories: 77 kilocalories
• Servings: 7 servings
• Reason: For the holiday table

• Complexity: Very simple recipe
• National cuisine: Russian kitchen
• Dish type: Drinks, Alcoholic

Ingredients for eight servings

• Birch sap - 7 Liters
• Port Wine - 1 Liter
• Sugar - 1.6 Kilograms
• Lemon - 2 Pieces (without seeds)

Step by step cooking

1. Before you make wine from birch sap without boiling, take a barrel that contains seven liters of liquid. Now, to put the wine on maturation, you should:
2. Pour birch sap into the barrel in a volume of 5 liters; pour granulated sugar - 1.6 kg. Then you need to pour 1 liter of fortified wine into the barrel. Usually, port wine is used for these purposes. It is important that the keg is clean and dry, free of foreign odors that could affect the quality of the wine.
3. Be sure to crush the lemon pulp. Make sure there are no seeds. Add lemon to the rest of the ingredients. When all the ingredients are in the barrel, seal it.
4. Lower the barrel with a drink in the cellar or put it in an icebox. So she should stand for two months.
5. Then open the barrel. Pour the contents into bottles. Be sure to cork as tightly as possible and leave them in the cellar for three weeks in a horizontal position. As soon as the set time is up, birch wine is put into action: try it yourself and treat guests to it.

Have you ever heard of birch sap wine? This drink has been enjoyed since ancient times. Belarus is the birthplace of this original wine. A hundred years ago, in the cellars of the villages, there were huge reserves of birch sap. Interestingly, the wine was prepared without the addition of sugar. Honey was used instead of granulated sugar.

It turned out such homemade wine slightly carbonated. The alcohol content of the drink is low. Unfortunately, the recipe was forgotten for many years. More recently, winemakers remembered this interesting drink and decided to optimize the process of its preparation in modern conditions. And they did great! Homemade drink is very original. Its taste is impossible to forget.

So, you have decided to please yourself and your loved ones with an amazing drink? Then let's get down to the exciting process - winemaking.

We begin to "conjure", or the Recipe for making birch wine

The raw material in this case is birch sap, and it must be fresh. It is impossible to make good wine even from quite a bit of sour juice. Sugar must be added - it is he who will give the drink sweetness, as well as a fortress.

Ingredients:

• birch sap - 25 liters;
• dried grapes - 200 grams;
• honey - 200 grams;
• granulated sugar - 5 kg;
• citric acid - 8 grams.

Cooking method

1. Before you start working with juice, you need to make a starter from raisins. If you have wine yeast, you are exempt from this stage.
2. Next, you need to take a large saucepan. Mix juice, citric acid and sugar in it. Boil the mixture over low heat until about 20 liters of liquid remain in the container. The foam from the wort must be removed in a timely manner. To such an extent, the juice must be evaporated in order to increase the concentration of solids in it. This will positively affect the final taste of the drink.
3. Stir the mixture occasionally until it cools down to 25°C. It is desirable to prevent the formation of a film on the surface of the liquid. If it does appear, remove it.
4. After that, add sourdough (or wine yeast), as well as liquid honey, to the wort container. Mix all ingredients thoroughly. Pour the liquid into a special container, where the most important process - fermentation - will take place.
5. Either a medical glove or a water seal must be installed on the neck of the container. If you are using a glove, remember that one of the fingers must be pierced. Take the container to a dark and warm room (t=19-25°C).
6. Active fermentation will stop after about a month. But all cases of preparing a drink are strictly individual. Therefore, carefully monitor the water seal. If fermentation is over, it will stop bubbling. A dropped glove also informs about the end of this process. The wort will also change - it will become lighter, and the sediment will fall to the bottom. From this moment on, the mixture gets the proud name - young wine. Carefully pour the drink into another container, trying to leave the sediment in the jar.
7. Now the container with wine should be hermetically sealed with a lid. Place the container in a cool, warm place to soak. Three weeks is enough.
8. The finished drink must be carefully filtered again. Pour the wine into dark bottles and put them in the cellar or refrigerator. It is best to use glass containers. An alcoholic drink will keep for about a year. However, it is best to open the wine for the next holiday.

Birch sap champagne is an original move, an unusual solution!

Another very interesting drink is birch champagne. Pleasant taste and original aroma accompany this sparkling wine. Preparing it is quite simple.

Ingredients:

• 12 liters of birch sap;
• 4 tbsp. spoons of yeast;
• 3 kg of granulated sugar;
• 4 lemons;
• 0.5 liters of vodka.

Cooking method

1. Add sugar to the juice and boil the liquid in a saucepan. It is best to choose enameled containers. Remove foam from the surface. When a third of the liquid has evaporated, turn off the heat. The mixture should cool down to the temperature of fresh milk.
2. Next, carefully strain the syrup. After that, pour it into a wooden barrel. Add yeast and vodka to the wort. Lemons are best cut into circles and released into free swimming in a barrel. The liquid must not reach the edges of the container.
3. Leave the must overnight in a warm place. There it will begin to roam. After that, the barrel must be taken to a cool place for 2 months. After this time, strain the drink and pour it into bottles. It is important to seal the bottles tightly with corks. Store champagne in a cool place.

You will remember the great taste of this drink for a long time. Wine made from birch sap is not found on store shelves. But a true winemaker will always have a bottle of birch wine or champagne in his “stash”.