Ned Hamson(10) Tapping Birch Sap #rurallife #rural #survivaltips #birchsap – YouTube
Éloïse Shifa DoğuştanAim was to add as little as possible of extra source of sugar to remain close enough to the original birch sap taste. I reduced the sap to reach enough sugar content to get 1 percent ABV (around 18g/liter).
I boiled it all, adding birch bark for extra tannin flavour.
I will ferment half wild (with a bit of extra fresh unboiled sap), and will add yeast for the other half. Still don't know if I will draw it from one of my wild yeast starters or just sprinkle a bit of commercial yeast.
My life right now.
@massiasprout
#fermentation #birch #birchsap #betula #spontaneousfermentation
25.03.24
I boiled it all, adding birch bark for extra tannin flavour.
I will ferment half wild (with a bit of extra fresh unboiled sap), and will add yeast for the other half. Still don't know if I will draw it from one of my wild yeast starters or just sprinkle a bit of commercial yeast.
My life right now.
@massiasprout
#fermentation #birch #birchsap #betula #spontaneousfermentation
25.03.24
Shifa- Oh yeah, while boiling, i added some #birch bark (coming from a freshly dead tree) for #flavors and #tannins
- When the wort reached ambient temperature, I topped it some of the fresh #birchsap that would act like a wild yeast starter inşallah
- Now I just have to wait and see if all of this is worth the endeavour I guess
Side project: pitching some of the pasteurized and reduced sap with commercial #yeast
Aim was to add as little as possible of extra source of sugar to remain close enough to the original birch sap taste. I reduced the sap to reach enough sugar content to reach 1 percent ABV (around 18g/liter).
I boiled it all, adding birch bark for extra tannin flavour.
I will ferment half wild (with a bit of extra fresh unboiled sap), and will add yeast for the other half.
My life right now.
#fermentation #birch #birchsap #betula #spontaneousfermentation
Soundtrack = Vivaldi - Spring