Birch Sap Wine

• 4.5 litres of Birch Sap
• 225g of Raisins
• 1.2Kgs of Sugar
• 120ml of Orange Juice
• 1 tsp of Yeast Nutrient
• 15g of Citric Acid
• 1 tsp of Tannin
• Gervin GV1 Yeast
• Heavy Sugar Syrup (Optional)

1. Boil together the sap, raisins and sugar for 5 minutes. Allow to cool, then add the orange juice, yeast nutrient, acid and tannin. When the temperature has fallen to 21°C add the active yeast and stir well. Cover the vessel and leave to ferment for four days.
2. Strain the must and fill the wine into a clean demijohn. Fill to approximately ½” below the cork, fit airlock and ferment until dry.
3. Rack and store in a cool place.
4. If the wine is too dry, sweeten with a heavy sugar syrup.