Birch sap cider. The nuances of making wine from birch sap

This is original Home wine, which is used not only as alcoholic drink, it carries flavor and beneficial features birch sap. In addition, this is one way to save the latter.

Servings Per Container: 14-28

A very simple recipe for wine from birch sap without boiling Russian cuisine step by step with a photo. Easy to cook at home in 47 days 12 hours. Contains only 77 kilocalories.

• Preparation time: 15 minutes
• Cooking time: 47 days 12 hours
• Amount of calories: 77 kilocalories
• Servings: 7 servings
• Reason: For the holiday table

• Complexity: Very simple recipe
• National cuisine: Russian kitchen
• Dish type: Drinks, Alcoholic

Ingredients for eight servings

• Birch sap - 7 Liters
• Port Wine - 1 Liter
• Sugar - 1.6 Kilograms
• Lemon - 2 Pieces (without seeds)

Step by step cooking

1. Before you make wine from birch sap without boiling, take a barrel that contains seven liters of liquid. Now, to put the wine on maturation, you should:
2. Pour birch sap into the barrel in a volume of 5 liters; pour granulated sugar - 1.6 kg. Then you need to pour 1 liter of fortified wine into the barrel. Usually, port wine is used for these purposes. It is important that the keg is clean and dry, free from foreign odors that could affect the quality of the wine.
3. Be sure to crush the lemon pulp. Make sure there are no seeds. Add lemon to the rest of the ingredients. When all the ingredients are in the barrel, seal it.
4. Lower the barrel with a drink in the cellar or put it in an icebox. So she should stand for two months.
5. Then open the barrel. Pour the contents into bottles. Be sure to cork as tightly as possible and leave them in the cellar for three weeks in a horizontal position. As soon as the set time is up, birch wine is put into action: try it yourself and treat guests to it.

Before winter, trees accumulate nutrients, due to which they will come to life after a cold period. As soon as the weather begins to improve and the spring thaw sets in, the juice will begin to move. It will only last a few weeks. That's when the question arises how to preserve this gift of nature. The most pleasant and long-lasting option is birch wine. In ancient times, it was prepared with honey, aging in barrels. Now the recipe is most adapted to modern technologies. Wine from birch sap has a very delicate, but at the same time memorable taste, and the ability to add additional ingredients allows you to create a drink that is just right for you.

secrets perfect wine from birch sap

Before you make wine from birch sap, you need to study its components and features of preparation. The most common recipe includes not only the main ingredient, but also additional ones:

• Lemon acid;
• Yeast.

The juice itself must be freshly harvested. If the product is a little sour, then during cooking it can curl up and make wine will not work. Pure birch sap does not have a strongly pronounced taste and sweetness. It is to strengthen them that sugar is added. It will make the drink brighter and stronger. Acid prolongs the shelf life of the drink, and honey smooths out the bitterness that can appear during the fermentation of the drink.

Important! Only suitable for wine liquid honey. If the mass is sugared, then it must be melted over low heat using a water bath. Before adding to the wort, honey is cooled.

To activate the fermentation process, use wine yeast. Lately this ingredient began to be used much less frequently. But how do you make wine without yeast? After all, there are no berries in birch sap that could ferment naturally. The answer is very simple - you need to add raisins. Best to use dark berries with natural white coating. They have wild yeast on their surface. They start the process of fermentation of the wort.

The sourdough is prepared in advance. 4 days before the start of making wine, it is necessary to mix raisins and sugar in proportions of 4: 1. The mixture is poured warm water so that the berries float freely in it (for 200 grams of raisins, about 400 milliliters of water). The starter is clogged in plastic bottle cotton plug and left for 3-4 days.

Note! Raisins should not be washed before cooking, as the yeast is located on the surface of the peel. You can only sort out the berries from possible particles of debris.

Second important point making wine - disinfecting birch sap. He needs to give Special attention, since various microorganisms can get into the raw materials during collection, which will lead to spoilage of the product or a change in its taste. The most common disinfection method is boiling. To do this, the juice is brought to a boil over medium heat, after which it is mixed with sugar, honey and citric acid. After the mixture becomes homogeneous, it is necessary to evaporate a fifth of the entire volume of liquid and cool it to 25 degrees.

Wine from birch sap can be prepared without boiling. To do this, the raw material is heated on fire to 75 degrees, after which the remaining ingredients are added. As soon as all the components are dissolved and the mixture becomes homogeneous, it is necessary, without raising the temperature, to evaporate a fifth of the entire volume, as in the previous method, and cool the wort.

During decontamination, foam will form with solid particles of dirt and foreign matter that have entered the juice during collection. It must be removed as it appears until the liquid is completely cleansed.

For getting quality product it is necessary to observe not only the correct recipe, but also the cleanliness of all containers used and kitchen appliances. Before cooking, all used containers must be washed and treated with boiling water to prevent foreign microorganisms from entering the wine.

Classic birch sap wine recipe

Making wine from birch sap classic recipe very easy at home. This does not require much experience in winemaking and sophisticated equipment. Main Ingredients:

• Birch sap - 25 liters;
• Sugar - 5 kilograms;
• Citric acid - 10 grams;
• Honey - 150 - 200 grams;
• Wine yeast or sourdough starter.

Before putting wine on birch sap, it is necessary to prepare the must. This will require a large enamel pan. Juice is poured into it and brought to a boil over medium heat. After that, granulated sugar and citric acid are poured in and mixed until completely dissolved. The resulting liquid is evaporated to a fifth of the total volume. In our case, about 20 liters should remain from the original 25 liters. The resulting wort is cooled to room temperature.

The next step is the preparation of the mash. The wort is mixed with yeast. In this case, the requirements indicated on the product packaging must be observed. If you use sourdough, then it must be prepared in advance. The mixture is placed in a container prepared for fermentation. It is tightly sealed with a water seal or closed with a medical glove with a hole in one of the fingers. This is necessary to remove the resulting gas. The container is removed a warm place that excludes direct sun rays for 1 month.

Important! You can not fill the container more than ¾ of the total volume. The remaining space is intended for foam, actively formed during the fermentation process.

The readiness of the mash is determined by the cessation of gas formation and the appearance of a characteristic odor. After that, the resulting liquid is carefully removed from the sediment. For this, a rubber tube is used.

The resulting drink will have a strength of no more than 10 - 12 degrees. To get more strong wine you can add alcohol, and to improve the taste, sweeten a little more with sugar or honey. After that, the wine is removed to a cool room with an average temperature of about 10 degrees. In it, it is insisted for another 1 month.

The finished wine is additionally filtered and bottled in prepared clean bottles. The resulting alcoholic beverage can be stored for up to one year in cool place. A refrigerator or cellar is perfect for this.

Wine made from birch sap with citrus notes

Wine from birch sap has more than one recipe. They may vary depending on the ingredients added. The drink will acquire new taste qualities. This is how you can make birch wine with hints of lemon. It turns out carbonated and very light in taste. For cooking you will need:

• Birch sap - 10 liters;
• Sugar - 4.5 kilograms;
• White raisins - 150 grams;
• Lemons - 10 pieces.

For cooking, you only need lemon zest. Therefore, it must first be removed from the fruit. After that, 5 liters of juice are mixed in a saucepan with 2 kilograms of sugar and boiled for 1 hour over low heat. The resulting mixture is cooled after cooking and mixed with the remaining ingredients.

The prepared wort is removed in a dark warm place and aged for 5-7 days. After that, the mixture is removed from the sediment and filtered through gauze tightly folded several times. The resulting wine is poured into prepared containers and removed for aging in a cool room. A month later, the drink will be ready to drink. During this time, its taste will stabilize and fully open.

A simple recipe for birch sap wine with honey and cinnamon

The recipe for birch sap wine with honey and cinnamon includes:

• Birch sap - 12 liters;
• Honey - 2 liters;
• Sugar - 4 kilograms;
• Fortified white wine - 4 liters;
• Cinnamon sticks - 4 pieces.

Birch sap is heated in a saucepan over medium heat to 80 degrees. After that, sugar dissolves in it. The resulting mixture is mixed with honey only after cooling to 60 degrees. The prepared juice is cooled to room temperature and mixed with wine and cinnamon. The drink is removed to a cool place that excludes direct sunlight and infused for 7 to 10 days.

The finished wine is filtered through gauze and bottled. To stabilize the taste before tasting, it must be additionally kept cool for 1 month.

Wine made from birch sap with a fruity accent

In order to get a wine with a fruity accent, you need to take not only birch sap as a raw material, but also any fruits you like (for example, apples, pears, oranges). Cooking Ingredients:

• Birch sap - 5 liters;
• Sugar - 2.5 kilograms;
• Fruit - 1.5 kilograms;
• Dark raisins - 100 grams.

Birch sap is heated over low heat with sugar until it is completely dissolved. At this time, the fruits are washed, separated from the pits and cut into pieces. The resulting syrup is cooled and mixed in fermentation tank with fruits and raisins. The container is closed with gauze from dust and dirt and a dark warm place is removed for 3-4 days. After the time has elapsed, a water seal is installed on the neck and the must is left to ferment for 4 to 5 weeks.

The resulting wine is carefully removed from the sediment and bottled. Before use, additional exposure in coolness for 2 to 3 months is required. Ready wine can be stored for no more than 1 year.

Be sure to try at least one of the recipes for this light spring wine. It is very easy to prepare, especially if you additionally read the video detailing the recipes. This drink will not leave anyone indifferent and will surprise guests with its unusual composition.

Before you make wine from birch sap at home, you need raisins, sugar or honey with sugar and the base of the wine is collected birch sap. Birch wine recipe for home winemaking, allows you to achieve fine taste, keep the scent of the forest, do it yourself natural product using simple tools available at home.

In the spring, after the leaves bloom, the sap flow ends, when liters of elixir extracted in the forest are prepared from fresh tree liquid, if each family member has drunk plenty of fresh nectar and no longer wants to drink, the question arises, what to make from birch sap? Wine Berezovik is an alcoholic drink based on birch sap (popularly referred to as wood elixir) and birch buds.

This old recipe, using which our ancestors, home-grown winemakers kept longer, possessing healing power, at the same time they drank their low-alcohol home-made wine, put on birch sap in liters from year to year.

You need to have time to collect birch buds, try not to be late with the collection, not every getter 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 buds and without boiling - easy to prepare, like dry champagne, with original taste.

For women natural drink with lemon notes will be to your taste, men will appreciate the homemade sparkling champagne, which does not require a real winemaker to obtain.

Advice from the Miracle Chef. Into the main cast birch wine, ingredients for making a drink, includes raisins - dried fruits are necessary for the fermentation process. On the surface of the raisins are wild wine yeasts, based on which sourdough is prepared. sourdough calls active fermentation in 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 yeasts on the berries, there will be no fermentation without wine yeast, sulfur kills all the bacteria necessary for this.

Making wine must different ways: with evaporation, without boiling, with and without yeast. Wine made from birch sap without yeast turns out to be light, transparent, with lemon flavor, nose regular yeast and with increased proportions of sugar, it tastes like mash.

Sourdough for wine is necessary if the wine is prepared without raisins, raspberries, strawberries or grapes. , which have wine yeast, turn birch sap into wine.

Ingredients for making wine from birch sap without yeast with raisins and lemon

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

How to make wine from birch sap at home: a simple recipe

1. For the wort, dissolve sugar in warm birch sap. Correct Proportion sugar increases strength and sweetness. Without the addition of sugar, the wine will be weaker. Pour the resulting into a large wine bottle, clean and washed, of sufficient volume. Or rinse with boiling water two clean glass 2-3 liter cans. Let's start making 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. Lime cut into slices. Sometimes used instead of lemon citric acid, it is necessary to balance the acidity, increase the shelf life.
3. Add citrus juice to a wine bottle with sugar, put pieces of orange and lemon peel, lime slices.

   Note!

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 jar - we install a water seal, we bring the other end of the tube into a bottle of water. We insist the wort at room temperature not lower than 20 ° C in a dark place for 2-3 months, until the fermentation in the must stops. In addition to the shutter, winemakers use a medical glove. In the glove, it is necessary to pierce a hole and put it on the neck of the container.
5. After the sediment falls, the water lock will stop releasing bubbles, the wine will become lighter, it will be time to drain the sediment. Drain the wine from the sediment through a straw into a clean bowl.
6. Throw away the rest of the residue. We pour the wine into bottles, add a few fresh raisins to each and cork hermetically. We store the finished wine in a cool place.

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

The shelf life of wine from birch sap is 1 year, provided it is kept in the refrigerator, in a cool place. Drink low alcohol drink recommended in small doses, unless there are medical contraindications for health reasons.

Home-made drinks and winemaking have been popular in Russia for a long time. For any owner, it is a matter of pride when a drink own cooking liked by the guests. The list of ingredients and options is endless: tinctures, liqueurs, wines made from berries, fruits, and various exotic ingredients.

Wine made from birch sap can be the main decoration of the table and a reason for the delight of friends.

The main ingredient is mined in the spring, before bud break. The healing and healing properties of liquid from Russian wood have been known for a long time. Use allows you to cleanse the body, remove toxins. The composition contains various substances that affect the generation of cells and the condition of the skin.

You need to put the drink immediately after collection.

Homemade birch sap wine will require application. To make it is simple, you need to pour a handful of black raisins with 2 glasses of water and let stand for three to four days in a warm place. dried grapes washing is not required. Natural yeasts are preserved on the surface, which will help speed up the fermentation process.

Recipe for making birch wine at home

Ingredients

To prepare a drink you will need:

• Birch sap - 25 liters (necessarily fresh and filtered);
• Sugar - 4-5 kg;
• 150 gr honey. Adding this component and its grade as desired;
• Lemon acid - 10 gr or juice of 1-2 fruits;
• Raisin sourdough or wine yeast.

All products must be clean, free of foreign matter. The main component must be freshly harvested (yesterday-today).

Features of the preparation of birch sap

By itself, the liquid does not have a pronounced taste and smell. It contains tannins and sugar. To improve the gastronomic properties, honey and lemon acid are used. Adding honey allows you to give the drink a floral flavor.

One of the stages of preparation for making a drink from birch sap at home is boiling or heating the main ingredient. Temperature treatment is necessary to prevent contamination by harmful microorganisms that may enter the container during collection.

First option

• We put a container with juice on the stove and bring to a boil.
• Add sugar, citric acid and honey.
• Stir until completely dissolved.
• Boil until 1/5 of the volume evaporates (out of 25 liters, 20 should remain).
• Cool down to twenty-five degrees.

After that, we continue to work with the wort.

Second option

• We heat the liquid to 75 degrees, but do not bring to a boil.
• We add sugar, honey, lemon juice and stir until completely dissolved.
• We maintain the temperature until the fifth part of the liquid has evaporated (as in the first variant).
• Cool down.

Any of the options is designed to disinfect the juice. After processing, you can move on.

During heating, in each case, remove the foam from the surface. Solid particles and dirt during the movement of warm streams huddle into one mass and float to the surface. As a result, pure juice will remain, suitable for further use.

Stages of making birch wine

Wine on birch sap must be prepared following the recipe. The main condition for obtaining the result is the use quality ingredients, cleanliness of dishes and additives, compliance with temperature regime storage and fermentation.

A simple birch sap wine recipe

To get good drink you need to follow several steps in sequence:

• Add yeast to warm wort. If we cook without them, then we use sourdough with raisins.
• After dissolving all the ingredients, pour the workpiece into a clean container. You need to fill the container no more than ¾.
• A liquid seal must be installed on the neck of the dish. We transfer everything to a dark and warm place for 3-5 weeks.
• After that, we drain the wine from the sediment into another dry and prepared container. We send to a dark place with a temperature of up to 16 degrees for 1-1.5 months.
• Ready drink can be tasted immediately. It should be poured into a clean container that does not transmit ultraviolet light (not transparent). The shelf life of the drink is about one year.

Wine made from birch sap without yeast is prepared using natural sourdough from raisins. On dried berries grapes have their own "wild" yeast, which starts the fermentation process. In the process, the wine gets the aroma of this ingredient, and the taste is similar to white grape.

The classic recipe for wine made from birch sap involves the use of a boiled product, but wine made from birch sap without boiling, and through long-term pasteurization of the liquid, becomes softer. If honey is present in the composition, then light floral notes will appear in the taste.

When preparing a drink from birch sap, you need to neutralize the bitterness, which is given by special substances in the composition. Heat treatment in combination with sugar, citric acid, honey hide this feature.

Containers for storage and fermentation must be processed and sterilized. Wine must is an excellent breeding ground for harmful microorganisms, so cleanliness is a must.

The nuances of making wine from birch sap

Cooking does not require any titanic effort, time or special conditions. The recipe for birch sap wine is very simple. All ingredients are easy to get regular store or in the market.

Having given the process a few minutes of time in 1-1.5 months, you can achieve an amazing result. Only the first stage takes a relatively long time, which is necessary for cleaning, harvesting and controlling the heat treatment of the juice.

Unlike traditional drinks, harvesting birch sap does not require picking berries and fruits, everything happens on its own. The product must be fresh, otherwise, during the preparation process, the juice may curdle and become unusable.

Fragrant homemade juice wine is a decoration holiday table And great alternative store counterparts. A tart red wine with a rich bouquet is made from ripe strawberries, cherries, black or red currants. White - from useful sea buckthorn, apples of sweet and sour varieties, birch sap. You just need to follow the recipe and trust your imagination.

Rules for home winemaking

Winemaking at home is a real art, an opportunity to experiment with ingredients and every time surprise guests with a unique home-made author's drink. It is important not only to learn basic techniques but also remember the secrets experienced winemakers. Alcohol will turn out delicious and rich, if you follow following rules:

• For the preparation of wine using glass, enameled or wooden utensils. Metal containers are not suitable.
• It is important to avoid drafts and avoid contact of the wort with oxygen, so water seals should not be removed unnecessarily.
• Water seals can be replaced with sterile rubber gloves purchased at a pharmacy. On one of the fingers of each glove, you need to make a hole with a toothpick or a sterile needle.
• For the preparation of juice, only ripe fruits are selected.
• Wort with high content acids dilute clean water. More sugar is added to such drinks (it is recommended to replace ordinary granulated sugar with brown, cane).
• The containers are filled by about a third, since when intensive fermentation mass increases in size.
• The strength of alcohol is measured using an alcohol meter.

juice wine recipe

Making wine is a simple, creative and exciting process that takes time, certain skills and quality raw materials. The juice is mixed with sugar and water, left to ferment for 10-15 days, filtered, bottled and infused in a dark place. Taste, aroma and color finished wine depend on the ingredients, as well as the technology for preparing an alcoholic beverage. The main thing is to choose suitable recipe With step by step photos and observe the indicated proportions.

From berry juice

• Time: 1 month 22 days.
• Number of servings: 6 persons.
• Calorie content: 110 kcal per 100 g.
• Cuisine: European.
• Difficulty: medium.

Homemade strawberry-currant juice wine has a beautiful ruby ​​color, rich aroma and pleasant aftertaste ripe berries. For cooking original drink use strawberries of any variety and red currants. Berries are not washed in order to keep "wild" yeast on the surface of their peel, which start natural process fermentation.

Ingredients:

• strawberries - 1.5 kg;
• red currant - 1.5 kg;
• raisins - 55 g;
• lemon - 1 pc.;
• brown sugar - 1.5 kg;
• water - 2 l.

Cooking method:

1. Cut the lemon into thin slices along with the peel.
2. Transfer to a saucepan.
3. Fill with water, add Brown sugar.
4. Cook sweet syrup.
5. Sort strawberries, red currants, remove the stalks. Berries do not need to be washed.
6. Mash the fruit with a wooden pestle until puree.
7. Transfer the mass to a bottle or other container with a narrow neck.
8. Throw in raisins.
9. Add sugar syrup, mix.
10. Cover with gauze.
11. Keep for 7 days in a dark, warm place, stirring daily.
12. Strain. Pour the juice into a clean bottle.
13. Fix a glove on the neck or install a water seal.
14. Withstand another 7 days.
15. Insist 1.5 months in a cold dark place.

from apples

• Time: 4 months 24 days.
• Number of servings: 8 persons.
• Calorie content: 92 kcal per 100 g.
• Purpose: alcoholic beverage.
• Cuisine: French.
• Difficulty: medium.

Cider is a sweet wine made from apple juice, the color of which ranges from light golden, almost transparent, to rich amber and even brown. It is served chilled with seafood and poultry dishes, added to mulled wine and popular cocktails used to make pancakes. The degree of transparency of cider from juice largely depends on the quality of the filtration of the drink. The must is recommended to be made from ripe apples of late or winter varieties - they give off taste and aroma better. Overripe, green fruits are not suitable.

Ingredients:

• apples - 5 kg;
• sugar - 750 g.

Cooking method:

1. Grind the apples together with the peel to a puree state using a blender or meat grinder.
2. Divide the mass into containers.
3. Pour in sugar. Optimal proportions- at least 150 grams granulated sugar for every kilogram of apples.
4. Cover the containers with gauze or a towel, put in a warm dark place.
5. Leave for 4 days, stirring daily.
6. Strain, squeeze the pulp.
7. Pour juice into jars.
8. Install water seals.
9. Keep in a dark place for at least 50 days. The drink should brighten, a well-defined precipitate will fall out.
10. Strain.
11. Pour the wine into bottles, close with corks.
12. Leave to ripen for another 3 months.

From birch sap

• Time: 1 month 26 days.
• Number of servings: 15 persons.
• Calorie content: 84 kcal per 100 g.
• Purpose: alcoholic beverage.
• Cuisine: Belarusian.
• Difficulty: medium.

A classic wine made from healthy, extraordinarily tasty birch sap is prepared on raisin sourdough. Raisins start the process of activation of "wild" yeast, does not affect the taste ready drink. It is important to choose fresh, quality juice, because even a slightly sour product can curdle during heat treatment. Instead of sugar, you can use young or candied, but pre-melted on steam bath honey.

Ingredients:

• birch sap - 10 l;
• raisins - 80 g;
• sugar - 2 kg;
• water - 360 ml;
• citric acid - 4 g.

Cooking method:

1. Bring water to a boil, cool slightly. Pour into a bottle.
2. Throw in raisins.
3. Add 20 grams of sugar.
4. Close the neck with a cotton plug, keep in a warm place for 7 days.
5. Pour juice into enamel pan.
6. Pour in citric acid, the remaining portion of sugar.
7. Boil. Cook until sugar dissolves over low heat, removing the film.
8. Cool down.
9. Add sourdough made from sugar, raisins, water.
10. Pour into fermentation containers.
11. Install water seals.
12. Withstand 5 weeks. There should be sediment at the bottom.
13. Pour the wine into bottles, cork.
14. Leave to ripen in a dark, cold place for another 2 weeks.

From shop juice at home

• Time: 2 months.
• Number of servings: 6 persons.
• Calorie content: 123 kcal per 100 g.
• Purpose: alcoholic beverage.
• Cuisine: European.
• Difficulty: medium.

Delicious wine is easy to prepare even from packaged shop juice(nectars, fruit drinks are not suitable). The recommended temperature for yeast reaction is around 20°C. If necessary, the fermentation tank is located near the battery or heating appliances. Wine from grape juice at home is light and transparent, it can not be filtered.

Ingredients:

• grape juice - 4 l;
• sugar - 1 kg;
• dry yeast - 7 g.

Cooking method:

1. shop grape juice combine with sugar, yeast.
2. Mix. Dry ingredients should be completely dissolved.
3. Pour into bottles.
4. Put a rubber glove on the neck of each container. The maturation process will begin in 2-3 days, the glove will swell.
5. Aged 2 months or less if more sugar has been added to the wine.
6. Carefully drain the drink from the sediment.
7. Pour the wine into bottles, cork.

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