How to make wine from birch kvass. Making wine from birch sap at home. Requirements for wine ingredients

Spring is one of the favorite seasons of the year for most people! The awakening of nature gives the desire for renewal in absolutely everything. I would like to change my wardrobe, go on a trip, and someone wants to try a new recipe for homemade wine - the most original, the most unexpected, so as to surprise everyone. Perhaps it is birch sap that will become such an unusual base. Wine from birch sap, of course, can only be prepared by the winemaker who has prepared a sufficient amount of this raw material.

Life-giving juice

Our ancestors have long used the healing properties of birch sap in folk medicine. It was believed that it contains many substances that give strength, raise immunity, help renew and cleanse the body. In the last century, it was found that birch tree sap contains tannins that lighten and disinfect the skin. This property allows this ingredient to be widely included in the recipe for the preparation of cosmetic masks, whitening creams for depigmentation of the skin.

The content of biologically active components is perhaps one of the highest. Drinking fresh or canned birch sap ensures proper stimulation of the immune system. The topic of antitumor activity is also discussed, while there is little exact information in favor of anticarcinogenic activity, but research continues.

The vitamins contained in the freshly harvested birch liquid are in active form and are absorbed by the body much faster. Therefore, the juice is recommended to be taken in case of vitamin deficiencies, anemic conditions, after hypoxic or toxic poisoning.

Features of wine

In order to make wine from birch sap, you need a fairly large amount of it. Since it itself does not have a smell, color, it is also recommended to add additional ingredients with a pronounced aroma or giving color to the recipe.

Lemons, oranges, cinnamon, honey, various berries and fruits go very well.

The field for the imagination of a winemaker when working with such an unusual material as a basis for preparing a wine drink is endless. Certainly, one more argument in favor of this wonderful drink. The cooking result will turn out to be exclusive with almost one hundred percent guarantee.

The next important circumstance is that there is no need to prepare water for this drink. One juice is enough to make a wine drink; you don't need to prepare it in any special way either. Sugar and additives are enough to add individuality and originality to the recipe.

Birch sap lemon wine recipe

You will need:

• juice (base for wine) - 12 liters;
• granulated sugar - 5 kg;
• lemon peel 10 lemons;
• light raisins - 200 grams.

This recipe will give your home winery a light, slightly carbonated white wine with a lemon aroma and aftertaste.

Cinnamon Honey Wine Recipe

You should take:

• birch sap - 6 liters;
• granulated sugar - 2 kg;
• honey - 1 kg;
• cinnamon - a few sticks;
• strong white wine - 1.5 - 2 liters.

Cooking instructions:

The recipe for cinnamon honey wine is simple enough to execute, all the ingredients are very affordable. Despite this, the drink is obtained with a very delicate honey taste and warm cinnamon aroma.

Connoisseurs of mulled wine will appreciate it.

Fruit Wine Recipe

Ingredients:

• birch juice - 10 liters;
• granulated sugar - 5 kg;
• fruits to taste (apples, pears, citrus fruits, berries) - 3 kg;
• raisins of dark varieties - 200 grams.

Step-by-step instruction:

Light, fruity wine will give you great pleasure. Perfect with fruit desserts, summer pies with berries.

Conclusion

It's very unusual to cook wine drink from wood raw materials. But there is a place to roam the imagination, the imagination of the winemaker, to try exclusive recipes. Who knows, maybe this amazing drink will become your business card.

Making an original wine from birch sap at home is not at all difficult. This one is weak alcoholic beverage will delight lovers of home winemaking, given some of the subtleties of its preparation.

Table of contents [Show]

Features of preparing juice for wine

The first condition that must be met is that the raw materials must be fresh, and in no case sour, otherwise Home wine it will be impossible to make from birch sap. The sour juice will curdle during the boiling process, and it will not be possible to put the wort. This delicate product can spoil during the day if the weather is hot during harvest.

Secondly, the birch drink itself does not have a bright taste, there is no acidity in it, so citric acid will be an indispensable component of the recipe, which can be replaced with lemon juice.

A full replacement is the juice of one lemon fruit instead of a teaspoon of citric acid.

3 - 4 days before making wine from birch sap, you will need to prepare a sourdough from raisins, since natural yeast is required for fermentation. You need to take a handful of black raisins with a whitish bloom, and pour 1.5 - 2 glasses of water over it. The raisins do not need to be washed in order to preserve the "wild yeast" on its surface. The container with the starter being prepared should be kept warm for several days.

You can replace homemade starter with ready-made wine yeast of industrial production.

The simplest birch sap wine recipe will require the following ingredients:

• 20 liters of birch sap;
• 4 kg of sugar;
• 2 tsp citric acid;
• a handful of large raisins.

Some of the sugar can be replaced by adding honey to reduce the slightly bitter taste, although this is not necessary.

Stages of wine preparation

Before making wine from birch sap at home, the juice itself needs to be boiled down by about a third to give a denser consistency. You can boil it first without adding sugar and acid, or you can first add these ingredients, and then put the mass on boiling. When boiling, it is imperative to remove the foam.

The resulting mass should be cooled, stirring occasionally, so that a crust does not form on its surface.

Wine with birch sap - preparation sequence:

The result is a low-alcohol wine, the tasting of which will delight connoisseurs of home winemaking. The shelf life of this wine is no more than a year in a cool place.

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samogonpil.ru

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 basements of the villages, there were huge stocks of an intoxicating liquid made from birch sap. Interestingly, the wine was prepared without added sugar. Instead of granulated sugar, they took honey.

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

So, have you decided to please yourself and your loved ones with an amazing drink? Then let's get down to an 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. Even from quite a bit sour juice good wine impossible to do. It is imperative to add granulated sugar - it is he who will give the drink sweetness, as well as strength.

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 sourdough 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 dry substances in it. This will have a positive effect on the final taste of the drink.
3. Stir the mixture periodically 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. Then add sourdough (or wine yeast) and liquid honey to the container to the wort. Mix all ingredients thoroughly. Pour the liquid into a special container, where the most important process will take place - fermentation.
5. It is necessary to install either a medical glove or a water seal on the neck of the container. If you are using a glove, remember to pierce one of your fingers. 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 making a drink are strictly individual. Therefore, pay close attention to the odor trap. 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 that moment on, the mixture gets a proud name - young wine. Drain the drink gently into another container, being careful to leave sediment in the jar.
7. Now the container with wine should be hermetically closed with a lid. Place the container in a cool, warm place to hold. Three weeks is enough.
8. The finished drink must be thoroughly filtered again. Pour wine into dark bottles and put them in a basement or refrigerator. It is best to use glass containers. The alcoholic beverage will last for about a year. However, it is best to open the wine for the next holiday.

Champagne from birch sap - an original move, an unusual solution!

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

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 an enameled container. 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, you need to carefully strain the syrup. Then pour it into a wooden barrel. Add yeast and vodka to the wort. Lemons are best cut into circles and set free to float around the keg. The liquid should not reach the edges of the container.
3. Leave the wort in a warm place overnight. There it will begin to wander. After that, the keg must be taken to a cool place for 2 months. After this time, strain the drink and bottle it. 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 cannot be found on store shelves. But a true winemaker always has a bottle of birch wine or champagne in his "stash".

winemake.ru

To make wine from birch sap at home, you need raisins, sugar or honey with sugar and, of course, harvested birch sap. Birch wine, a recipe for home winemaking, allows you to achieve a delicate taste, preserve the aroma of the forest, make a natural product with your own hands using simple tools available at home.

In the spring, after the leaves bloom, the end of the sap flow, when the liters of healthy elixir obtained in the forest are preserved in jars, homemade kvass is prepared from fresh woody liquid, if every family member has drunk enough fresh nectar and no longer wants to drink, the question arises of what to make of birch sap? Wine Berezovik is an alcoholic drink based on wood elixir and birch buds.

it old recipe, using which our ancestors, home-grown winemakers kept for a longer time the life-giving liquid collected in the forest, which has healing power, at the same time they drank their homemade low-alcohol wine in liters from year to year.

You need to have time to collect birch buds, try not to be late with collection, not every breadwinner manages to stock up on raw materials for making wine. We suggest making homemade birch wine based on birch sap with raisins, orange, lemon zest, sugar (sugar can be replaced with liquid honey), without kidneys and without boiling - easy to prepare, like dry champagne, with the original taste of real wine.

For women, a natural drink with lemon notes will be to their taste; men will appreciate homemade sparkling champagne, which does not require being a real winemaker to get it.

Advice from the Miracle Chef. The main composition of birch wine, ingredients for the preparation of the drink, includes raisins - dried fruits are necessary for the fermentation process. On the surface of the raisins there are wild wine yeast, on the basis of which a sourdough is prepared. The leaven causes active fermentation in the wine. When buying dried fruits, pay attention to the composition on the package: if the raisins are made using sulfur, then there are no wild wine yeast on the berries, there will be no fermentation without wine yeast, sulfur kills all the bacteria necessary for this.

Make wine wort different ways: with evaporation, without boiling, with yeast and without yeast. Wine made from birch sap without yeast turns out to be light, transparent, with a lemon aroma, but with ordinary yeast and increased proportions of sugar, it tastes like mash.

Wine sourdough is necessary if the wine is prepared without raisins, raspberries, strawberries or grapes. These berries, which have wine yeast, turn birch sap into wine.

Ingredients for yeast-free birch sap wine

• birch juice - 3 liters;
• lime - 1 pc.;
• lemon - half;
• orange - 2 pcs.;
• granulated sugar - 900 g;
• raisins - 300 g.

How to make birch sap wine at home

1. For the wort, dissolve sugar in warm birch juice. The correct proportion of sugar increases the strength and sweetness. Without added sugar, the wine will be weaker. Pour the received sugar syrup into a large wine bottle, clean and rinsed, of sufficient volume. Or rinse with boiling water two clean glass 2-3 liter cans... We start making the wort.
2. Squeeze juice from all lemons and other citrus fruits. Cut the zest of one orange and the zest of half a lemon into pieces. Cut the lime into slices. Citric acid is sometimes used instead of lemon, it is necessary to balance acidity, increase shelf life.
3. Add citrus juice to a wine bottle with sugar, add slices of orange and lemon zest, lime slices.
4. Pour raisins into the bottle (berries replace wine yeast), close the container with a cork. We insert a tube into the cork or into the lid of the can - install the water seal, put the other end of the tube into a bottle of water. We infuse the wort at room temperature not lower than 20 ° C in a dark place for 2-3 months, until fermentation stops in the wort. In addition to the shutter, winemakers use a medical glove. In a glove, it is necessary to pierce a hole and put it on the neck of the container.
5. After the sediment has formed, the water seal will stop releasing bubbles, the wine will become lighter, and it will be time to drain the sediment. It is necessary to drain the wine from the sediment through a straw into a clean bowl.
6. Discard the remaining sediment. We pour the wine into bottles, add a few fresh raisins to each bottle and seal it with corks. We store the finished wine in a cool place.

Experienced winemakers drain homemade wine twice from the lees, but this is not necessary on the basis of birch sap. If the taste of the wine does not suit the taste, you can add sugar to each bottle, pour liquid honey. Adjust the amount of sugar, seal hermetically with a stopper and leave in a cool place for 10 days.

The shelf life of birch sap wine is 1 year, provided that it is kept in a refrigerator, in a cool place. Drinking a low-alcohol drink is recommended in small doses, if there are no medical contraindications for health reasons.

Wine made from birch sap is an ancient Slavic tradition. Initially, the housewives used fresh juice and honey instead of sugar, but now this technology has been adapted as much as possible to modern possibilities. If desired, other ingredients can be added to the traditional birch wine recipe to make the taste original.

Yeast Birch Wine Recipe

One of the classic homemade birch sap wine recipes is yeast wine. You can buy special wine yeast at the store or use raisins (200 g). In addition to this ingredient, you will need (25 l), 5 kg of white sugar, 10 tsp. citric acid and honey optional.

Making wine from birch sap is a long and laborious process. You need to choose high-quality fresh juice and follow all the rules and monitor the temperature at all stages, otherwise the product may not work out.

Yeast-free cooking method

The recipe for birch wine at home without yeast is slightly different from yeast. For its preparation, birch sap (30 l), 7.5 kg of sugar and zest (it is enough to remove the peel from 3 large fruits). You can do without it, but the zest adds brightness to the taste.

The birch sap is placed in a large saucepan and brought to a boil. Then sugar and lemon peel are added to it and kept for some time over low heat. When the liquid in the pan begins to evaporate, it is removed and cooled to room temperature. Then the cooking process and its timing do not differ from classic recipe by yeast: the wine should ferment, it is removed from the sediment and stored for some time in a dark room. After the second withdrawal, the drink is ready to drink.

At home, you can try different variations of this recipe. This wine should not be stored for a long time, it is better to use it immediately after preparation. Shelf life in a cool place (refrigerator or cellar) can be up to a year.

Birch wine with orange instead of lemon is a great alternative to the usual taste.

Birch sap wine without boiling

If possible, you should try to make homemade wine from birch sap without boiling. This recipe will require birch sap (5 liters), sugar (1-2 kg), 1 liter of any fortified wine and lemon pulp.

In the process of preparing a drink, you will need a keg designed for at least 7 liters of liquid. Pour juice into it and add all the other ingredients. The barrel is sealed and sent to the cellar for 2 months. If there is no cellar, any dark and cool room will do.

After this time, the liquid from the barrel is poured into glass bottles that can be sealed hermetically. They should be stored for another 3 weeks in a horizontal position (in the same room). Then the bottles can be opened, the wine can be sampled and placed on the table.

There are a huge number of birch sap wine recipes that everyone can do. The main thing is to choose high-quality and fresh birch sap. It should not show signs of sourness. During cooking, you can experiment and combine different ingredients. Each housewife will get a special drink that will differ in color, sweetness and strength.

Making wine from birch sap - video

Soon, and maybe even now, spring sap flow will begin in the birches, which will last only two, at best three weeks. For this short time, we will also be on the move, stocking up on the most useful potion that nature itself gives us for free. And, as often happens, homemade wine is still one of the most pleasant forms of storing birch sap.

As early as 100 years ago, in Belarusian villages, birch wine was prepared in barrels, using honey instead of sugar. The drink was low-alcoholic and slightly carbonated. But then they forgot about the recipe. Winemakers have recently revived this ancient tradition, adapting the technology as much as possible to modern possibilities. The result is a homemade wine with an original, memorable taste.

All containers used should be sterilized with boiling water, then wiped dry with a clean cloth, otherwise infection with pathogenic microorganisms is possible.

Ingredients:

• birch sap - 25 liters;
• sugar - 5 kg;
• citric acid - 8-10 grams;
• raisins - 200 grams (can be replaced with wine yeast);
• liquid honey - 200 grams (optional).

Only not sour birch sap is suitable for making wine, otherwise it will curdle during the cooking process. The addition of sugar increases the strength and sweetness, without it the wine will be very weak and tasteless. Citric acid balances the acidity, which will have a positive effect on taste and shelf life.

Raisins are needed for sourdough - activation of wild yeast on the surface of grapes. I advise you to buy large dark raisins with a white bloom (this is wild wine yeast), these berries ferment better than other varieties. Honey eliminates light bitterness. If the honey is crystallized, melt it in a water bath before adding it to the wort.

Birch Wine Recipe

1. 3-4 days before working with raisin juice (owners of wine yeast skip this step).

2. Combine juice, sugar and citric acid in a large enamel saucepan. Bring the mixture to a boil, then simmer, skimming off the foam from the surface, until about 20 liters of wort remains in the saucepan.

Explanation. It is necessary to evaporate a third of the water from the birch sap, increasing the concentration of dry substances, which will have a positive effect on the taste of the finished wine. Be sure to consider the amount of added sugar. 1 liter is equal to 1000 cm3, the density of dry sugar is 1.6 g / cm3, therefore, 1 kg takes 0.625 liters in a saucepan (1 / 1.6 = 0.625).

3. Cool the wort to 25 ° C, stirring occasionally, so that no crust appears on the surface (remove if it does).

4. Add sourdough (dilute wine yeast), liquid honey (optional), mix well. Pour the wort into a fermentation vessel, fill to a maximum of 75% of the volume.

5. Install a water seal or a medical glove with a small hole in one of the fingers on the neck (pierce with a needle). Seal the connection, then transfer the fermentation vessel to a dark room with a temperature of 18-25 ° C.

6. After 3-5 weeks, active fermentation will end (the glove will deflate, the water seal will stop bubbling, a sediment will fall out at the bottom, and the wine will become lighter). It's time to drain the wine from the lees through a straw into another clean container.

To taste. If desired, add more sugar or fix with alcohol (vodka) - 2-15% of the volume.

7. Fill storage containers with wine up to the neck (preferably to minimize contact with oxygen), then tightly close with a stopper and leave for 14-20 days in a dark cool place (5-16 ° C) for aging.

8. Once again remove the finished birch sap wine from the sediment and bottle it for storage (optional). The shelf life, if stored in a refrigerator or basement, is up to a year, but it is better to drink it right away. Fortress - 10-12%.