Spring is springing and Birch sap wine season is upon us!
From Sarah: I am sure the more hardy, committed forager will argue that you can forage all year round but for me its this time of year (March-ish) that things start to crank into gear.
I also like homebrewing as much as I like foraging. And foraging and homebrewing is definitely a very happy marriage!
This year I am going to have a bash at making Birch sap wine, I've certainly enjoyed sampling it in the past (it tastes of very little but the 'feel' of it in the mouth is very light and fresh) and the making of it is pretty simple...the thing I am most concerned about is collecting the Birch sap; both collecting enough and not mortally damaging the tree in the process. Birch sap wine is different to most of the wines I make in the sense that the liquid is entirely composed of sap rather than adding water to fruit or flowers to gain the flavour for the wine.
Sap should be rising anytime from now on (begining of March) and can start in late February in more southerly, warmer climes.
Gathering the Birch sap involves finding a birch of suitable circumference (I am told a trunk of 5 inches or so in diameter is OK) and drilling about an inch into the tree. Be careful here, you really dont need to drill too far in and you only want the bore to be big enough to fit a flexible plastic tube (availble from home brew shops) in to drain the sap out and into a demi john underneath). The hole needs to be far enough up the tree so that there is a sufficient 'drop' down the pipe into a demi john (or other small necked container) resting on the ground (see pic). You can check that there is sap rising by waiting for a few minutes and making sure you have sap dripping from the plastic hose. I should also say that make sure all your equipment is clean and that the tube and any plastic collection vessel is of a food safe grade plastic.
You will need to leave it overnight to collect the requisite amount of sap. Make sure the hose is snug in the hole and secured into the neck of the bottle otherwise you could have dissapointment the next day! Only tap a tree once a year for a single demi john of sap or you will risk harming it, possibly killing it.
Theres a mixed view on after care for the tree once you remove the collecting pipe, I will be using a cork, cut to fit, to plug the hole. I am told that leaving a hole of that diameter and depth means the tree could 'bleed to death' and I certainly dont want to risk that.
I also ask mother earths permission before drilling in to the tree and give thanks afterwards. I'd advise making sure you have the landowners permission and that your set up is out the way of human interference as much as possible.
I am following the method described on the 7th rise website (credit to them for the photo too) although from looking at a few others they are all fairly similar (link to 7th rise website at the end of article):
"Birch Sap wine:
8 pints Birch Sap
1kg sugar
Juice of 1 lemon
White wine yeast
Yeast nutrient
Heat the Birch sap and the sugar in a large pan, stirring until dissolved and bring to the boil. Turn off the heat and add the juice of a lemon. Follow the instructions on the packet of white wine yeast (usually involves adding the yeast to warm water with a little bit of sugar, stirring and leaving in a warm place for approximately 15 minutes). When the Birch sap has cooled to blood temperature pitch in the yeast and nutrient, then pour into a sterilized bucket and cover with muslin and leave to ferment in a warm room for 5 days or so. Transfer to a Demijohn and fit with an airlock. Leave in a warm place until the bubbles stop (usually a month or so) then rack into a fresh Demijohn, leaving behind the yeast and leave until cleared before bottling, making sure, as always that everything is sterilized. Mature for a few months at least before drinking for the best results."
See more at: http://www.7thrise.co.uk/Birch-Sap-Wine#sthash.6IHTCBAm.dpuf
