- Vitamin tandem: fragrant house tea from bilberry and a basil
- The exciting pleasure: recipes of domestic grape wine
- Dizzy transformation: recipes of a domestic wine from jam
- How to choose the correct coffee: all secrets of a choice of qualitative drinkIt is interesting!
- The best Crimean wines which surely should be tasted
- Ancient recipe of wine from birch sap
- Tasty and simple recipes of kvass on birch sap
- Royal delicacy: gentle boiled pork in house conditions
- You will lick fingers: tasty chicken thighs
- It is useful and quickly: the most tasty recipes of tvorozhnik
- The most delicate charm: recipes of tasty chocolate glaze for a pie
- The main guest on a table: the best recipes of home-made bread on ferment
- Unusual seasoning: marinated capers and recipes on their basis
- Our food: the best recipes of Russian cabbage soup from sauerkraut
- How to prepare a sturgeon and a sterlet in an oven entirely: recipes of original dishes with a photo
- The best toasts on birthday in verses and prose
- The most cheerful and cool toasts in verses and prose
Ancient recipe of wine from birch sap
The best birch sap wine prepares according to the ancient recipe of residents of the Belarusian villages. Earlier, more than hundred years ago, mass gathering birch sap at them was carried out everywhere in every spring. Received it always much. Drank fresh juice, and here preparations by conservation were not so widespread. Most often from birch sap prepared products of natural fermentation - kvass, wine, home brew, distilled moonshine. In such look it could be used all the year round. So, we will try to tell in detail how to prepare birch sap wine.
Ingredients for production of wine from birch sap
It is required to us:
Birch sap for wine has to be fresh-gathered, not sour and not begun to ferment. Sugar is necessary for giving to drink of fortress and sweet, and lemon acid will balance acidity and will increase a wine period of storage. The raisin is necessary for ferment preparation. It is better to take dark berries with a white raid which is, in fact, wine yeast of a natural origin. With such ferment wine will perfectly ferment. Honey in principle can and be not put, but it will impact to wine juicy relish and will clean an easy slightly bitter taste. Crystallized honey before introduction to a mash should be kindled on a water bath and then to cool.Birch
sap wine - the recipe
At first, how juice will be built, it is necessary to make ferment for wine. Microorganisms from ferment also turn juice into wine. About 150 g of raisin are filled up in a large bottle. There 50 g of sugar are added and everything is filled in with the boiled water cooled to room temperature. The neck of a bottle ties with a gauze or is closed by a friable wadded stopper, providing air access. In such look future izyumny ferment has to stand in a warm place 3-4 days to readiness. After that it is possible to store it in the refrigerator about 10 days.
/iframe frameborder="0" height="315" src="/PiEkSfX8hl4-rel=0" tppabs="www.youtube.com/embed/PiEkSfX8hl4?rel=0" width="560">
Now we start preparation of a mash. For this purpose in the big enameled pan birch sap, sugar and lemon acid mixes up. Mix is boiled on slow fire until there are about 20 l of liquid from initial 25 l. Such uvarivaniye in a third increases concentration of solids that is necessary for achievement of optimum tastes of birch wine. After that the mash is cooled to 25C. In the course of its cooling it is necessary to stir slowly periodically. If on a surface the film or a crust is formed – they need to be deleted. Then in advance prepared izyumny ferment and honey is entered into a mash. Everything mixes up and poured in capacity for fermentation (better - a big large bottle or to bank). On a neck of capacity the standard hydrolock is established or simply the medical glove puts on (on one finger it needs to be made a hole, differently it can burst). Future birch wine is moved in the dark room for fermentation. Environment temperature thus has to make 18-25C.
Signs of the end of active fermentation are considered falling off of a glove and lack of bubbles at a water lock. Visually wine becomes lighter, and at the bottom of capacity the deposit drops out. The product needs to be poured accurately without deposit in pure ware. Wine hermetically is corked and goes for 2-3 weeks on endurance to the dark and cool room (10-16C).
At the final stage birch wine once again merges from a deposit and spreads on bottles or banks for further storage. The period of storage makes it one year.
The received birch sap wine has soft sweetish taste. It, certainly, is useful for a human body at its moderate use as it is made only of natural, qualitative raw materials. Your guests with pleasure will drink wine of your autographic production!
Read also on our site:
Fruit drink from a cranberryFruit drink from a cranberry — it not only tasty, but also vitamin drink. The fruit drink from a fresh cranberry perfectly satisfies thirst. If you wish to indulge yourself same tasty cranberry a fruit drink...to read further
Ancient recipe of wine from birch sap The best birch sap wine prepares according to the ancient recipe of residents of the Belarusian villages. Earlier, more than a St...to read further
|<Tasty and simple recipes of kvass on birch sap||The best Crimean wines which surely should be tasted>|