Not everyone knows that several centuries ago birch wine was widespread in our country. It was prepared in large quantities and stored in wooden barrels, periodically enjoying tasty and healthy drink. By the way, making wine allows you to save almost everything useful microelements this wonderful gift of nature.

Rules for making wine from birch sap

Birch sap is a “capricious” raw material that requires a special approach. In order to receive delicious wine from birch sap at home, you need:

• Use exclusively Fresh Juice without the slightest sign of souring. If it turns out to be of unsuitable quality, then the wine will not turn out or will have bad aftertaste and the smell of mash. And when using technology with pre-cooking, the spoiled product will completely curdle, and it will not be possible to make wort from it.
• Be sure to add acid, which can be lemon, lime, or regular store-bought citric acid. This is necessary in order to enhance the weak taste of the raw material and ensure its safety.
• Prepare the raisin starter needed to start fermentation. The fact is that fresh liquid contains yeast in minimum quantity, they may not be enough to create full-fledged alcohol.

Women will definitely like the prepared birch wine, because it has a pleasant sourness, aroma and taste of champagne.

How to make wine from birch sap

Most often to receive aromatic drink Pre-cooking technology is used. This is necessary to thicken the liquid and remove various possible dirt from it. You should also prepare the starter four days in advance, for which you need:

• Pour 100-200 grams of raisins, 50-70 grams of sugar, 0.5 liters into a liter bottle or jar boiled water room temperature.
• Mix everything thoroughly, cover the neck with gauze and transfer to a warm, dark place for fermentation. It is recommended to shake the container several times a day to prevent souring.
• After the appearance of hissing and foam, move the starter into the refrigerator.

Prepared raisin starter can be stored for no more than 15 days, and after that it becomes completely unusable!

We suggest making wine from birch sap according to the classic recipe:

• 25 liters of juice must be boiled over low heat until its volume is reduced to 20 liters. During the process, it is recommended to remove any film or foam that appears, as dirt is concentrated in them.
• Add 6 kg of sugar to the still warm liquid and stir thoroughly. If desired, refined sugar can be replaced with 200 grams of liquid natural honey.
• Cool the future wort to a temperature of 24-25 degrees. During cooling, it is important to remove any crust that appears!
• Add pre-prepared starter, 8-10 grams of citric acid or juice from 6 medium lemons to the liquid.
• Pour the wort into a fermentation container, install a water seal and place in a dark, warm place for fermentation.
• After fermentation is complete, the young wine is drained from the sediment and tasted. If desired, you can add more sugar at this stage or fix it with alcohol.
• Pour the wine into bottles, filling them to the very neck, seal tightly and place in a cool place for 20 days to mature.

If desired, you can make a drink using dry cultural yeast, as well as adding some other components. To do this you need:

• Heat 9 liters of juice to 75 degrees, and then maintain this temperature for about twenty minutes.
• Remove from heat, add 2 kg of sugar, zest from two oranges and four lemons. Stir the resulting mixture and cool to 25 degrees.
• To the cooled wort add juice from oranges and lemons, one package of industrial yeast for white wine, as well as nutrition for them. Stir and leave under gauze for 5 days.
• On day 6, pour the wort into another container, install a water seal and leave in a warm, dark place for 3 months for quiet fermentation.
• After fermentation is complete, remove the drink from the sediment, bottle it and keep it in a cold room for 6 months.

In this birch sap wine without boiling, you can add various aromatic herbs, spices, and replace a couple of lemons with limes. They need to be mixed together with dry yeast. To achieve maximum transparency during ripening, it is recommended to remove the drink from the sediment 2-3 times.

This is an original homemade wine, which is consumed not only as an alcoholic drink, it carries aroma and beneficial features birch sap. Besides, this is one of the ways to preserve the latter.

Servings: 14-28

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

• Preparation time: 15 minutes
• Cooking time: 47 days 12 hours
• Calorie Amount: 77 kilocalories
• Number of servings: 7 servings
• Occasion: For a holiday table

• Complexity: Very simple recipe
• National cuisine: Russian kitchen
• Type of dish: Drinks, Alcoholic

Ingredients for eight servings

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

Step-by-step preparation

1. Before making wine from birch sap without boiling, take a barrel that contains seven liters of liquid. Now, to put the wine to maturation, you should:
2. Pour into keg Birch juice in a volume of 5 liters; add granulated sugar - 1.6 kg. Then you need to pour 1 liter of fortified wine into the barrel. Port wine is usually used for these purposes. It is important that the barrel is clean and dry, without any foreign odors that could affect the quality of the wine.
3. Be sure to chop the lemon pulp. Make sure there are no seeds. Add lemon to remaining ingredients. When all the ingredients are in the barrel, seal it.
4. Lower the barrel of the drink into the basement or place it in the icebox. So it should stand for two months.
5. Then open the barrel. Pour the contents into bottles. Be sure to seal as tightly as possible and leave them in the cellar for three weeks in a horizontal position. As soon as the allotted time has expired, use the birch wine: try it yourself and treat your guests to it.

At home, alcoholic and alcoholic drinks are prepared from birch sap. soft drinks By old recipes passed on from generation to generation. It is worth remembering - any alcohol is harmful for good health!

• Birch wine recipes
• Video
• Better than wine, this is kvass
• The benefits of birch kvass

Basically, wines, kvass and syrups are prepared from birch sap. The recipes differ somewhat from each other in dosage and composition of the drink components and in the preparation method. According to the recipe described in the book by E. Permyak, factory production of sparkling birch wine “BerSo” began in Sverdlovsk in 1936.

Birch wine recipes

One of the recommended recipes homemade offers birch wine next lineup and dosage of components:

• birch sap 10 l.
• sugar 1 kg
• Zest of two lemons
• white dry grape wine 1 l
• yeast ½ tablespoon.

The wine is made using the following technology: sugar is mixed in birch sap, syrup is mixed with high fire boil to a volume of 8 liters, after removing from the heat, add lemon zest and grape wine, which are carefully mixed with hot birch syrup, after cooling the mixture, yeast is poured into it. The mixture is aged for 4 days, after which it is poured into champagne bottles, capped and aged for 1 month in a cool, dark place. The result is sparkling birch wine.

In post-Soviet countries, factory production of birch wine has not become widespread. There are 2 types of birch wine produced in Latvia:

• Semi-dry wine “Amber” with an alcohol content of 11%, amber in color, sweet and sour taste, obtained by evaporating birch sap, fermenting it wine yeast High Quality in cool wine cellars and aging until the required strength is reached.
• "White" wine with 8% alcohol content mild taste, made using similar technology, with the exception of pasteurization.

In Western Europe, the production of wine from birch sap is carried out by Sweden, which does not stand out in any way in the field of production grape wines, but developing production sparkling wine Sav from birch sap. The initiator of this production was Peter Mosten, who made sparkling wine according to a recipe for birch champagne, which he found in a 1785 book in the library collected by Gunnar Ergelius.

European laws do not allow the resulting wine to be called champagne, but healing properties birch sap, the absence of chemicals in the wine, the conclusion of independent oenologists about the unusualness of the wonderful bitter-sweet taste of the strong sparkling wine Sav, containing 12.5% ​​alcohol, determined the rapid growth of the production of this drink in Sweden.

In Russia, the homeland of birches, birch champagne and berezovik moonshine are made only at home. Considering harmful effects carbonated alcoholic drinks on human health, the lack of birch champagne in the retail chain is not a shortage that needs to be eliminated.

Video about wine made from birch sap:

On the American continents, it is popular to produce maple and birch syrups by evaporating the sap directly near the place where the sap is collected in birch and maple groves. These healing drinks have a high cost, because To obtain 1 liter of syrup, 100 liters of juice are required.

The best wine is kvass!

In the USSR in 1946, the Academy of Medical Sciences developed a recommendation for the use of dietary nutrition birch kvass, and in 1968 it was introduced industrial technology its production, which consists of fermenting birch sap with yeast and lactic bacteria added to it, cooling it to 60C, separating it from the sediment (decantation), sweetening it with sugar and bottling it.

At home it is used more simple technology Preparation of birch kvass: 10 liters of birch sap is brought to a boil and some of the water evaporates, cooled, 50 g of yeast is added and left to ferment for 4 days, then bottled, which are sealed and aged for 1 month.

Currently in Ukraine there are factories that extract birch sap and package it in 3-liter glass bottles, 1.5-liter bottles or cardboard tetrahedrons. Jars of juice are pasteurized in autoclaves to prevent fermentation during storage. Borisovsky and Bykhovetsky canneries in the Republic of Belarus extracted birch sap and its infusions of black currant, mint, oregano, thyme, St. John's wort or rose hips are packaged in aseptic containers that preserve for a long time healing properties these drinks.

The benefits of kvass made from birch sap.

Unlike wine made from birch sap, pure birch sap, its infusions and kvass eliminate spring vitamin deficiency, have antimicrobial, diuretic and antidepressant effects, normalize metabolism and the functioning of the gastrointestinal tract, kidneys and respiratory system.

Birch sap is a drink with wonderful characteristics. Besides good taste, its medicinal properties have been widely known for many centuries. However, beneficial properties of this drink You can even enhance it somewhat if you make kvass from it.

The benefits of birch kvass far exceeds the benefits of pure birch sap and especially wine, since they are also used for its preparation. useful components. Among the most useful components of the recipe for preparing birch kvass are rose hips, apples, oranges, honey, cranberries, etc. Naturally, during the fermentation procedure, the effect of such vitamin composition is only getting stronger. Drinking kvass from birch sap is especially useful for people suffering from various diseases. gastrointestinal tract. This drink perfectly restores metabolism, normalizes stomach acidity and is a powerful adjuvant therapy for chronic gastritis. Also, birch kvass is an excellent diuretic - it helps cleanse the kidneys, expel sand and destroy small stones. These characteristics are indispensable in the treatment of kidney diseases.

In addition, birch kvass perfectly quenches thirst, restores strength and tones the body. It has blood purifying properties and is very effective in various types ailments.

The tradition of making birch wine with honey appeared in Belarus several centuries ago. This resulted in a carbonated drink with original taste qualities having everything medicinal properties birch sap. And now such wines have not lost their relevance.

Wine made from birch sap has many beneficial properties.

At moderate consumption Birch sap wine helps normalize metabolic processes, increase immunity, and cleanse the body of toxic substances.

In order to make birch wine at home, you need, first of all, to stock up on basic raw materials.

When collecting birch sap, there are a number of rules that will allow you to collect the required amount of drink and not harm the trees:

1. Young trees should not be selected for collecting sap.
2. Instead of making cuts in the trunk, it is advisable to drill shallow holes. It is recommended to do them on the north side, because it flows there large quantity juice Then a tube is inserted into them, which is lowered into the prepared container to collect the juice.
3. You can simply cut off a piece of a thick branch. After this, wrap the cut with a thin rope, along which the liquid will be collected, and place it in a bowl.
4. After the collection of sap is completed, the holes should be sealed with plasticine, wax or laundry soap, so as not to cause the death of the birch from trunk rotting.
5. It is not recommended to collect more than one liter of birch sap from one tree.

You can collect no more than one liter of sap from one tree.

Required components and tools for making wine

To make wine you will need birch sap, sugar, and purified water. As additional ingredients use honey, lemons, oranges, raisins, wine and baker's yeast, citric acid, cinnamon and ginger.

From the accessories for making an intoxicating drink from birch sap, it is recommended to prepare:

• enamel pan;
• a glass bottle in which the wort will ferment;
• plastic tube for easy draining;
• water seal;
• bottles or cans for the finished drink.

In order to properly make wine from birch sap, you need to follow some recommendations:

1. In order to receive good drink, you need to collect birch sap before the buds begin to bloom. It is advisable to recycle it immediately after collection. If this fails, you can keep it in a cool room in a closed container for several days. Sour or fermented juice is unsuitable for making wine.
2. All containers used for making wine must be thoroughly washed and dried.
3. The finished drink should be stored in dry rooms with good ventilation and an air temperature of about 15 degrees.

Only freshly collected birch sap is suitable for making wine.

Recipe for classic wine from birch sap

Ingredients:

• birch sap – 10 l;
• sugar – 2 kg;
• honey – 100 g;
• raisins – 100 g;
• lemon – 5 g.

Preparation method:

1. To prepare the wine starter, mix raisins with 50 g of sugar and 500 ml of water. The mixture is poured into a glass container, covered with a lid and allowed to brew for 5 days, then it is filtered.
2. IN enamel pan Combine birch sap with sugar and lemon. The resulting composition is heated over low heat, stirring regularly until the volume of liquid is reduced by 2 liters.
3. Sourdough and honey are poured into the cooled juice, stirred thoroughly, poured into a bottle and closed with a water seal. The container is placed in a dark place with an air temperature of about 25 degrees.
4. Fermentation of the wort lasts about two months. During this time, sediment should form and the wine should become clearer. After this, it is strained using a tube into a large glass container. If the finished drink is sour, you can add sugar to it. Then it is allowed to brew for about another month.
5. The finished wine is filtered, distributed into prepared containers and sent for storage.

Birch sap wine is prepared with the addition of raisins, water and sugar.

Important! Wine prepared in this way retains its original taste and aroma throughout the year.

Birch wine with citrus aroma

Ingredients:

• birch sap – 10 l;
• sugar – 3 kg;
• lemons – 10 pieces;
• wine yeast – 25 g.

Preparation method:

1. Pour birch sap into a saucepan, combine with sugar and simmer over low heat for about an hour.
2. Peel the zest from the lemons and squeeze out the juice.
3. Combine the cooled syrup with the remaining ingredients, pour into a fermentation container, put a water seal on it and send it to a warm place for a month.
4. After that finished wine it needs to be filtered, bottled and sent to the cellar for several months to ripen.

Important! By this recipe you can make birch wine with orange , replacing them with lemon.

Spiced birch wine

Components:

• birch sap – 10 l;
• sugar – 3 kg;
• honey – 2 l;
• white wine – 3 l;
• ginger – 3 teaspoons;
• cinnamon – 5 teaspoons.

Honey, cinnamon and ginger will add a pleasant spicy taste guilt.

Preparation method:

1. Heat birch sap in a saucepan until it boils and dissolve sugar in it.
2. After the syrup has cooled slightly, combine it with honey, wine, ginger and cinnamon.
3. Pour the resulting composition into a bottle and send it to a cool room for two weeks.
4. Filter the finished wine, distribute it into storage containers and let it brew for a month. During this time the drink will acquire original taste and aroma.

This simple recipe allows you to get a very pleasant and aromatic drink.

Wine made from birch sap and fruit and berry raw materials

Components:

• birch sap – 5 l;
• sugar – 3 kg;
• pears – 1 kg;
• blueberries – 2 kg;
• wine yeast – 25 g.

Manufacturing process:

1. Birch sap is mixed with sugar and heated slightly over low heat without boiling.
2. The pears are washed and cut into small pieces.
3. Blueberries are crushed and juice is squeezed out.
4. All ingredients are combined, the resulting wort is poured into a fermentation container and sent to a darkened room with an air temperature of about 25 degrees for a month.
5. After this, the finished wine is filtered, poured into prepared containers and transferred to the basement, where it is allowed to brew for three months.

Sparkling birch wine

Ingredients:

• birch sap – 5 l;
• sugar – 100 g;
• lemons – 3 pieces;
• raisins – 50g.

If you add lemon to birch sap, you can get a delicious sparkling wine.

Preparation method:

1. Dissolve sugar in birch sap.
2. Remove the zest from the lemon and squeeze out the juice.
3. Combine all ingredients, pour the resulting mixture into a glass container and close with a lid.
4. After a week, you can already get delicious sparkling wine.

An effervescent drink made from birch sap should be consumed immediately after preparation, since it is prepared without yeast or preservatives and cannot be stored for long periods of time.

Birch wine with herbs

Components:

• birch sap – 5 l;
• sugar – 2 kg;
• baker's yeast – 150 g;
• kefir – 1 tbsp. spoon;
• Spicy herbs - to taste.

Preparation method:

1. Fresh birch sap is filtered, slightly heated in a saucepan and sugar is dissolved in it.
2. The yeast is finely ground and, together with kefir, added to the cooled syrup. Dry herbs of lemongrass, thyme and oregano are ground and poured into the wort.
3. The resulting composition is poured into a prepared fermentation container, closed with a water seal and moved to a dark, warm room for about one month.
4. After the release of carbon dioxide is completed, the finished wine is filtered, distributed into bottles and sent to the cellar for three months.

You can add dried herbs to homemade birch sap wine: oregano and thyme.

Important! Spiced birch wine is a soft drink with a very exquisite taste and aroma. At the same time, it is very transparent and practically does not produce sediment during storage.

Birch sap wine, prepared according to any recipe, is soft and sweetish taste. If you follow the recommended measures for its use, it has a positive effect on the condition of the body. But it is contraindicated for those who suffer urolithiasis, hypertension, gastrointestinal diseases and allergies to birch pollen.