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)
- 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.
- Strain the must and fill the wine into a clean demijohn. Fill to approximately ½” below the cork, fit airlock and ferment until dry.
- Rack and store in a cool place.
- If the wine is too dry, sweeten with a heavy sugar syrup.