Current Processing is 7 days.

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.