Birch Wine is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of making wine from spring birch sap with sugar and lemon peel. The full recipe is presented here and I hope you enjoy this classic British version of: Birch Wine.
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This is a classic recipe for a Victorian version of Birch Wine that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BIRCH WINE.—The season for procuring the liquor from the birch tree is in the beginning of March, while the sap is rising, and before the leaves shoot out; for where the sap has come forward and the leaves appear, the juice, by being long absorbed by the bark, grows thick and discoloured. The method for procuring juice is by boring holes into the middle of the tree and inserting fossets, which are made from the branches of the elder, the pith being take out. The tree, if large, may be tapped in four or five places at one time, and by that means save from a number of trees several gallons every day; if sufficient juice is not drawn off in one day, the bottles into which it drops must be corked close and sealed until the net occasion of drawing off. To prepare the wine, put to every gallon of liquor four pounds of sugar and the peel of a lemon, boil it as long as any scum rises, skimming all the time; then put it into a clean tub, and when it is nearly cold set it to work with yeast, spread upon a crust; let it stand for five or six days, stirring it often then take a cask of suitable size, set light to a large mach dipped in brimstone, and throw it into the cask, stop it close until the match is extinguished, turn the wine, lay the bung on tightly till it has finished working; stop it close, keep it three months, and then bottle off.
Modern Redaction
For how to extract birch sap, see the entry on birch in the wild foods section of the site.
Ingredients:
5l birch sap
1.8kg sugar
peel of 1 lemon
3g fresh yeast
piece of toast
Method:
Combine the birch sap, sugar and lemon peel in a large steel pan. Bring to a boil and continue boiling, skimming the surface frequently, until no more scum rises to the surface. Pour into a fermenting bucket then cover and allow to cool to lukewarm.
When the mixture has cooled to about 40°C spread the yeast on the toast and float this on the top of the nettle liquid. Cover the bucket with a cloth and place in a warm draft-free spot for five days, stirring frequently to top ferment.
Transfer the liquid to a sterilized demijohn (discard the lemon peel) fitted with a fermentation lock (airlock). Set aside until the fermentation ceases and the wine clears. Rack into your secondary fermentation vessel and top-up the liquid level then fit an airlock. Set aside for 2 months then rack once more. Continue the racking process every 60 days until no more sediment is formed.
At this point rack the liquid into into bottles. Cork and lay down for between 6 months and 1 year before tasting. You will end-up with a delicate white wine that goes very well with subtle fish dishes or can be used as a light dessert wine.
