I make birch syrup every year. This year I'm also making wine from the sap. My trees usually put out one or two gallons a day in sap. I collect every day from the start of the sap run until the sap getty cloudy and buddy. It doesn't hurt the tree at all to harvest every day from one 5/16 tap hole with spile.
it tasted amazing ;) unfortunately i broke my hydrometer at the time and couldn't take a final reading. ( Moral of the story, buy multipal hydrometers as they very fragile)
Nice one mate. I've got a question on the flavour of this wine if that's ok. I've previously boiled birch sap down to a really good syrup, with sugar added (takes ages boiled over a fire, not on the hob - that would cost a fortune). I've never tried making wine with birch syrup, but do you reckon it would improve the flavour? Would it even ferment? Cheers and subbed
Hi there, glad you enjoyed it. I have never used birch sap syrup but I would imagine it would give it a more intense flavour as you are concentrating the sap. And I’m absolutely sure you could ferment it but would need to add some water back in there as the syrup would likely be to thick. Not to long now before it time to tap those birch trees 🌳:)
@@jeschinstad Thanks. Yes I don't want to be returning it almost back to the raw sap before brewing but I want to try and maximise the very subtle flavour. Current plan is to boil it down to 50 or 60% of its volume and try that. Atb
@@petetimbrell3527: It's difficult to know without knowing the sugar content of your syrup, but I'm _guessing_ that a sugar content of 25% should make it a normal white wine. As I said, you should measure the sugar content and calculate. You probably spent a fair amount of time gathering and distilling it, so you wouldn't want to mess it up. So don't guess; read up. :) I think there are online calculators for it.
i think i am hooked on this wine video, thank you for the method i will now be able to try my best to make some wine,, i just need to get the things i need, all new so i don,t spend my days on the loo and at the doctors ha ha.. after i sterilise all the kit do i rinse it all with tap water or just use strait from the Milton ? i hope you see this i seen the sap video and fruit one first,,,, so i will copy this and use it to comment on the other ones.
how did it turn out? just made some and it didnt ferment properly because of low temp and lack of oxygen i think. better off covering bucket with cloth for the first fermentation as the yeast needs a lot of air. on my second batch now. Your video was very helpful and love Jeff Kaale. cheers
As I sit here watching this, I'm enjoying a bottle of Birch Sap wine I made last year.
I make birch syrup every year.
This year I'm also making wine from the sap.
My trees usually put out one or two gallons a day in sap.
I collect every day from the start of the sap run until the sap getty cloudy and buddy.
It doesn't hurt the tree at all to harvest every day from one 5/16 tap hole with spile.
Thank you for the knowledge
Hi everyone. We are back and vids will be up next week. If anyone has any suggestions of what recipes they would like to see. Please leave a comment 😊
Subscribed and liked will try this one next year
Excellent thank you.
Enjoyed the video- you never said alcohol content or how it taste 👀
It sounds great.
it tasted amazing ;) unfortunately i broke my hydrometer at the time and couldn't take a final reading. ( Moral of the story, buy multipal hydrometers as they very fragile)
Wow !
How does it taste ?
It was very nice. I left it for nine months and came out very sweet. Not over the top and was very smooth.
I live in Alaska, and its March and there's still alot of snow. Do i tap now? or should i wait till i start to see buds on the birchs?
Whenever the nights are below freezing and the days above the sap will flow. Hope this helps
Awesome, thanks :P
Nice one mate. I've got a question on the flavour of this wine if that's ok.
I've previously boiled birch sap down to a really good syrup, with sugar added (takes ages boiled over a fire, not on the hob - that would cost a fortune). I've never tried making wine with birch syrup, but do you reckon it would improve the flavour? Would it even ferment? Cheers and subbed
Hi there, glad you enjoyed it. I have never used birch sap syrup but I would imagine it would give it a more intense flavour as you are concentrating the sap. And I’m absolutely sure you could ferment it but would need to add some water back in there as the syrup would likely be to thick. Not to long now before it time to tap those birch trees 🌳:)
@@Homemadez Yes, it would need watering down a bit, or boiling off a bit less... I'll try and give it a go this year and see what happens.
@@petetimbrell3527: You have to water it down quite a lot. You can and should calculate it based on how high ABV you want and how dry it should be.
@@jeschinstad Thanks. Yes I don't want to be returning it almost back to the raw sap before brewing but I want to try and maximise the very subtle flavour.
Current plan is to boil it down to 50 or 60% of its volume and try that. Atb
@@petetimbrell3527: It's difficult to know without knowing the sugar content of your syrup, but I'm _guessing_ that a sugar content of 25% should make it a normal white wine. As I said, you should measure the sugar content and calculate. You probably spent a fair amount of time gathering and distilling it, so you wouldn't want to mess it up. So don't guess; read up. :) I think there are online calculators for it.
i think i am hooked on this wine video, thank you for the method i will now be able to try my best to make some wine,, i just need to get the things i need, all new so i don,t spend my days on the loo and at the doctors ha ha.. after i sterilise all the kit do i rinse it all with tap water or just use strait from the Milton ? i hope you see this i seen the sap video and fruit one first,,,, so i will copy this and use it to comment on the other ones.
how did it turn out? just made some and it didnt ferment properly because of low temp and lack of oxygen i think. better off covering bucket with cloth for the first fermentation as the yeast needs a lot of air. on my second batch now. Your video was very helpful and love Jeff Kaale. cheers
Pouring back and forth between two vessels oxygenates it well.
Instead of peeling the fruit I might use a cheese grater to get the zest.
Defo a good way to go. just watch you dont go to deep and pick up to much of the white pith
u used sink water...yuk thats nasty.....start with better ingredients and u shall have a better product. ....hahahah
Not all of us are expert alcoholics