What drinks can be made from birch sap. Birch sap - homemade recipes

With the advent of spring, the active time for harvesting birch sap begins. If the “hunting season” is successful and stocks exceed requirements, I advise you to rework this valuable product in a non-standard way - to put on moonshine. There are two homemade mash recipes that are used experienced moonshiners. In the end it will lovely drink.

Birch juice for moonshine it is better to collect as high as possible from the ground, where it is sweeter and cleaner. It's all about glucose, which the tree stores by autumn. The longer the distance the juice travels along the birch trunk, rising from the roots, the more glucose it absorbs, becoming sweet. Birch sap contains enough trace elements necessary for the normal development of yeast. Due to this, fermentation problems are extremely rare, and the mash itself does not need to be fed.

Sugar mash on birch sap

The resulting moonshine is called "Princely". Replacement plain water juice makes the drink softer in taste. The rest of the cooking technology does not change.

Ingredients:

• sugar - 3 kg;
• pressed baker's yeast- 200 grams (or 40 grams dry);
• birch sap - 10 liters;
• kefir (milk) - 1 tablespoon.

1. Heat birch sap to 25-30°C (no more), add sugar, mix.

2. Dissolve yeast in warm water according to the instructions on the label.

3. Pour the syrup into the fermentation container, add the dissolved yeast. A third of the container should remain empty. Need free space for carbon dioxide, which will appear during the fermentation process.

4. Add a spoonful of kefir (milk, sourdough) to reduce foaming.

5. Move the container to a dark, warm place (18-28°C) and place birch mash under the water seal.

Braga under a water seal

The output is 3-3.5 liters of moonshine from birch sap, with a strength of 40-45 degrees. To improve the quality, the drink can be cleaned with charcoal or re-distilled.

Moonshine on birch sap with sugar

Pure mash from birch sap

It is made without yeast and sugar by splitting and naturally fermenting the natural glucose found in birch sap. The process is laborious, but the moonshine turns out to be very tasty. Very few moonshiners can boast of such a drink.

Theory. One liter of birch sap contains 0.5-2.3% sugar. At home, 1.1-1.2 liters of moonshine with a strength of 40 degrees comes out of 1 kg of sugar. If we average these values, then for 3 liters of finished moonshine, 30 liters of birch sap are required.

• birch sap - 30 liters.
• milk (kefir) - 1 tablespoon.

Cooking:

1. Optimal proportion water and sugar in Braga 3: 1, but we have three times more water (birch sap) than required. You need to evaporate the excess liquid.

First, pour 3 liters of juice into a separate container, this will natural sourdough containing wild yeast. Pour the rest of the juice into large saucepan and heat on the stove until boiling. Then reduce the fire to a minimum and cook until 10-11 liters remain. Next, cool the contents of the pan to 20-25°C.

2. Mix the digested juice with the previously drained one. Pour the resulting liquid into a fermentation container, add milk or kefir. Install a water sealer on the bottle and transfer to a warm place (18-28°C).

Attention! For various reasons natural yeast may not work. If 2 days after laying the mash there are no signs of fermentation (foam, hiss, sour smell), then in order not to spoil the juice and your work, I advise you to add 300 grams of pressed or 60 grams of dry yeast.

3. After 9-16 days, when the fermentation is over, drain the mash from the sediment and overtake.

It turns out 3-3.5 liters of forty-degree moonshine from birch sap. For additional purification, the drink can be passed through charcoal naturally birch.

Sugar and yeast free

Important! Ready moonshine, made according to the first and second recipe, cannot be diluted with birch sap, only with water. Otherwise, after mixing, the drink will first become cloudy, and then a substance resembling jelly will appear on the surface.

Re-distillation of moonshine from birch sap

Significantly improves quality. Technology:

1). After the first distillation, measure the strength of the drink. Determine quantity pure alcohol. For example, 3 liters of 55% contains 1.65 liters of pure alcohol (3 * 0.55 = 1.65).

2). Dilute birch moonshine water up to 15-20%. If desired, clean with charcoal or in any other way.

3). Overtake again. The first 10-12% of the yield from the amount of pure alcohol (as long as bad smell) to collect separately and use only for technical needs. This harmful fraction is called “heads”, drinking it is dangerous for health.

4). Select the main product before the drop of the fortress in the jet below 40%. Then “tails” begin - a fraction that gives turbidity and spoils the taste.

5). The resulting moonshine is diluted with water to 40-45%, bottled, tightly closed and left for 2-3 days before use to stabilize the taste.

Unfortunately miraculous, tasty and healthy juice birch is stored for a very short time. It can be kept in the refrigerator for glassware no more than 2 days. After that, he just starts to sour. Therefore, care must be taken to preserve and use birch sap as long as possible. The recipes below are also suitable for making drinks in summer heat to quench thirst, and for preservation for the winter at home.

They say that if a person drinks 10 liters of birch sap during the year, then he will have excellent health. Collect birch sap, make drinks from it according to our recipes, drink and be always healthy!

But before you cook, listen to some tips.

1. On initial stage juice must be filtered through several layers of gauze. Still, this is a drink from the forest, you never know what could get into it - a small insect, birch bud or a piece of old bark.
2. Turn the jars rolled up with juice upside down so that the process of sealing the jar with a lid is better. After that, wrap them in a warm bedspread or blanket, as the cooling process should go very slowly.
3. While the birch sap is heating on the stove, do not waste time, ignite the jars in the oven.
4. If you do not have fresh mint sprigs, you can use dried spice or mint candies.

Birch sap with orange (photo above)

The result is a very tasty drink.

Exquisite taste combines primordially Russian birch sap and the aroma of an exotic fruit.

Ingredients:

• birch sap - 5 l;
• oranges - 3 pieces;
• granulated sugar - 1 cup;
• lemon acid- 20-25 g.

Cooking:

Pour the juice into a large bowl and put on fire.

Wash the orange and cut into slices. At the bottom of the prepared jars, lay out 4-5 orange slices. Banks are best used with a capacity of 1 liter and 1.5 liters.

During this time, the juice on the stove almost came to a boil, a foam appeared on it, remove it, add sugar, mix until the sugar grains are completely dissolved. Now add citric acid.

Pour the resulting birch drink in banks and cork.

Recipe for birch sap with lemon

Such a drink will turn out with sweet and sour notes in taste.

Ingredients:

• birch sap - 6 l;
• medium sized lemon - 2 pieces;
• granulated sugar - 1.5 cups.

Cooking:

Pour the birch sap into a large saucepan and send to the fire.

Wash the lemons, cut into circles and arrange in prepared jars. One lemon is about 3 liters of juice. So see for yourself - if you pour juice in 3 liter jars then put one chopped lemon in it. In the case of using 1 liter jars, divide the lemon into three equal parts and arrange in three liter jars.

In the meantime, foam should appear on the juice, remove it. Reduce heat to low, add sugar and stir until completely dissolved.

Pour the juice into jars and roll up the lids.

Birch sap with currant cuttings

Birch sap will be even richer in vitamins if you manage to get young bright green currant cuttings. As a result, the drink is slightly sweet, and the taste is very mild.

Ingredients:

• birch sap - 4 l;
• currant cuttings - 12 pieces;
• granulated sugar - ¾ cup;
• citric acid - 20-25 g.

Cooking:

Pour birch sap into a saucepan and heat on the stove.

Wash the currant cuttings thoroughly in cool water. If they big size then cut them in half.

Just before the juice boils, remove the foam from it, add sugar with citric acid, mix until the components are completely dissolved.

Pour juice and roll up.

Birch sap with mint

The juice prepared according to this recipe is distinguished by its special freshness and aroma of spices.

Ingredients:

• birch sap - 3.5 l;
• granulated sugar - 5 tablespoons;
• citric acid - ¼ teaspoon;
• fresh mint - 2 sprigs.

Cooking:

Bring the juice to a boil in a saucepan on the stove. Collect foam, put sugar with citric acid.

Stir until sugar and citric acid are completely dissolved.

Now add sprigs of mint to the saucepan with the juice, with the heat turned off, let the juice brew for about 10 minutes. If you want a more intense mint flavor, you can add more sprigs.

After 10 minutes, bring the mint cocktail to a boil again, then immediately pour into jars and cork.

birch sap lemonade

Roast summer time lemonade from birch sap will refresh and quench your thirst, and it tastes very much like a soda from our distant childhood.

Ingredients:

• birch sap - 2 l;
• granulated sugar - 7 tablespoons;
• lemon - 1-2 pieces.

Cooking:

Cut the lemon into slices and sprinkle with sugar. Let it stand for a while until the lemon juice appears.

Pour birch sap into a saucepan, put lemon and sugar in the same place, mix and bring to a boil over medium heat.

As soon as the liquid begins to boil, turn off the fire and let the drink infuse for about 3 hours.

Strain the lemonade and serve over ice cubes.

Birch sap with raisins for the winter

Another option for a drink made from birch sap, which will perfectly quench your thirst in a hot summer. It turns out very beautiful color, is very useful for those who are on diets, and also suffer from diseases of the liver and gallbladder.

Ingredients:

• birch sap - 5 l;
• raisins - 100 g;
• dried fruits - 150 g;
• young leaves of lemon balm and mint - to your liking.

Cooking:

Pour birch sap into a saucepan, put on fire and bring to a boil.

As soon as it starts to boil, put mint leaves, dried fruits and raisins into the juice.

Culinary advice. Such a drink turns out to be especially tasty if you use a dried wild pear.

Bring the drink to a boil again, remove the foam and turn off the heat.

Let it brew and cool, then strain and store in cool place.
Now you know how to prepare birch sap for the winter for the whole family. We hope that you liked our recipes and you will definitely use them.

We invite you to watch a video on preparing a healthy drink

Birch sap is only available in early spring, usually in April. Preserve taste, benefit and unique composition trace elements and vitamins, you can not only put it in jars, but also prepare kvass based on it. The drink can be prepared not only on the basis of bread, but also on birch sap - this makes the drink soft and refreshing.

Options for preparing kvass with raisins and dried fruits, with barley and bread give a variety of tastes: from sour yeast to sweet fruit.

Kvass with barley

Making kvass from birch sap at home is not a troublesome business, as it might seem inexperienced housewives. Adding barley will give a taste similar to the usual yeast.

Ingredients:

• fresh - 3 l;
• barley - 1 cup (about 100 gr);

Cooking:

1. Birch sap must be filtered through several layers of gauze, cleaned of dirt, chips and bark. Put in a cool place for 1-2 days.
2. Pour the barley grains into the pan and fry. If fried to golden color- the drink will become tender and soft in taste. If you fry until dark, almost black, kvass will be bitter.
3. Pour the barley into the juice. If you do not want the grains to float in a bottle of kvass, you can tie them up in a gauze bag and throw them into the bottle.
4. Kvass should be infused for at least 3-4 days in a warm room. The drink should be stirred periodically. Over time, it acquires a dark color and a rich barley flavor.
5. After a few days, kvass can be filtered and poured into glass bottles.
6. Store the drink for up to six months in a cellar or other cool room.

Such natural birch-barley kvass - perfect solution for home traditional dressing It has the freshness of birch sap and sourness with a bit of bitterness from barley.

Kvass with raisins and dried fruits

Raisins in the composition are the basis of fermentation. Dried fruits will help add a fruity note to the drink.

You will need:

• fresh birch sap - 3 l;
• dried fruits - 0.6-0.8 kg;
• - 200 gr. or 1.5-2 cups.

You will need:

• fresh birch sap - 3 l;
• bread - 300 gr;
• sugar - ½ cup;
• to choose from: a handful of raisins, mint leaves, black currants, barley grains or coffee beans.

Cooking:

1. Strain the juice through several layers of gauze to get rid of contaminants: pieces of wood and specks. If the juice is freshly picked, it is better to infuse for 1-2 days in a cool place before making kvass.
2. Cut the bread into cubes and make crackers: put and dry on a baking sheet in the oven or fry without oil in a pan.
3. In a glass container, where the fermentation process will take place, we put crackers and sugar on the bottom. Pour in slightly warmed birch sap and stir. You can add your favorite ingredient for taste: blackcurrant or mint leaves - this will give a light berry-herbal aroma. Coffee beans and barley will enhance the rye flavor.
4. Close the bottle with a loose lid or tie several layers of gauze and leave to ferment in a warm place for 3-5 days.
5. After a few days, kvass can be filtered, poured into convenient containers and stored for up to six months in a cool place.

Beryozovitsa (birch sap) is harvested in spring. This drink is very beneficial for the human body. It contains great amount vitamins and tannins that have a positive effect on health. Since ancient times, people have been treating almost all their diseases with this liquid, from beriberi to lung problems. Also, birch nectar perfectly cleanses and heals the skin, can compete with the best cosmetics. But do not assume that this is a panacea for all diseases. The juice that the birch treats can be used as a reinforcing agent.

This drink is very beneficial for the human body.

It is simply necessary to be able to correctly collect birch "tears" so as not to kill the tree. You can collect a drink when buds are poured on the trees. This period is approximately from mid-March to the end of April.

To stock up on juice, you need:

1. Find a birch on which buds have already begun to swell. In girth, the tree should be at least 20 cm. The older the tree, the sweeter its nectar.
2. Drill a hole in the tree with a drill 1.5 cm in diameter. You need to drill deep. The sap is found between the bark and the wood.
3. Attention! Never use an axe. It is much easier for a tree to heal a hole than a cut. Don't kill the tree.
4. Insert a conductor for the current juice from last year's grass into the hole. This The best way collect everything so that the liquid does not spread over the tree pillar.
5. Substitute the bottle to collect the liquid. The bottle will be the perfect container to collect. Insects and debris will not get into it.
6. After you have typed right amount juice, or if the tree began to give it very little, plug the hole with wax or make a wooden cork from a branch or a chip.
7. Come for filled containers 2-3 times a day.

The tree will gradually heal the hole. Do not torture the birch and do not drill a new hole. It is better to drain the juice from another birch.

Do not filter birches that are near highways. Trees are very good at absorbing all exhaust gases and harmful substances that are produced by machines.

Birch sap is a sap, a colorless liquid that oozes under the action of root pressure from cuts and fractures on the bark and branches of birch. Beneficial features birch trees have been valued in Russia at all times and have brought the process of its collection to perfection. In the second half of the twentieth century, birch was harvested in industrial scale, it was sold by banks and in all enterprises retail. Currently, birch sap is very rare in stores.

Rules for collecting birch sap

The collection of birch trees begins with spring drops and ends in the second decade of April, when the first carved leaves appear on the birch trees. About 2-3 liters of sap can be obtained from an average birch per day, but large and strong trees can produce up to 7 liters of birch per day.

Gather " birch tears» is recommended in ecologically clean forests, away from busy roads and highways, since the tree can absorb exhaust gases and carcinogens. For collecting juice, a birch with a well-developed crown and a strong trunk of at least 20 cm in diameter is best suited. You should not extract juice from too young and too old trees.

To collect birch trees, a neat incision is made on the bark of a tree at a height of 20 cm from the ground and an aluminum or plastic groove is inserted into it, through which the juice flows into a previously prepared container. It is important to know that the juice goes in a layer between the bark and the wood, so you do not need to make a deep hole. After the juice is collected, the incision is carefully covered with wax. If the incision is not treated, the tree may dry out.

Useful properties of birch sap

The birch contains vitamins, microelements, tannins, organic acids, fruit sugar and phytoncides. Doctors recommend drinking birch sap for diseases respiratory system, stones in gallbladder and kidneys, edema, rheumatism, wounds and weeping ulcers. Birch helps to cope with neurosis, sclerosis, normalizes blood pressure and is useful in diabetes.

Taking a glass of birch sap a day for 7 days allows you to overcome seasonal exacerbations of beriberi, depression, fatigue and lethargy. For the prevention of spring weakness, it is recommended to take 3 glasses of birch sap per day, ½ hour before meals. An allergy to birch pollen may be a contraindication for taking birch.

IN traditional medicine juice is recommended to use as a tonic and tonic for various internal diseases, as well as externally for acne, age spots and eczema. Rinsing freshly washed hair with birch sap helps to strengthen them and get rid of dandruff.

Birch sap drink recipes

Birch contains glucose (2%), so it has a sweetish taste. Birch sap is used in in kind and prepare all kinds of tinctures, kvass, syrups and wines from it.

Very pleasant taste It has birch kvass. To prepare it, a liter of birch sap is heated to 35 degrees Celsius, 15 grams of yeast, 3 raisins and lemon zest are added to it to taste. Kvass is poured into a jar, tightly closed with a lid and infused for a week in a cool dark place. Lemon zest you can replace 35 grams of honey.

To prepare birch wine, 6 liters of birch and 350 g of sugar are boiled over a fire until 5.5 liters of the original volume remain. During cooking, the foam is regularly removed from the birch syrup. The finished syrup is poured into a barrel, 1-2 slices of lemon and 1 liter of table white wine are added there. After cooling the syrup, add ½ tsp to it. dry yeast, mix and leave for 3-4 days. Then the barrel is corked and kept in a cool place for another 2 weeks.

Birch is mixed with fruit and berry juices, herbal decoctions and infusions. The result is delicious soft drink useful for adults and children.