hist-brewing: Birch sap wine recipe]
mastergoodwine at alltel.net
Thu Feb 24 15:22:22 PST 2000
So with all those lemons and raisins, what's the point? Without tasting
seems like it would be a lot less work just replacing the birch sap with
little sugar in water. I know this sounds like I am being snotty but I
mean it that way. I'm really curious. I systematically avoid recipes
raisins because they inevitably end up with the oxidized sugar flavor
dried fruit has. I think if I went to all that work to collect the sap,
use just sap, nutrient, acid blend or tartaric acid if necessary, and
Then I would have something that taste like the sap, however subtle,
lemons, raisins, or other fruit.
> Birch sap has very little taste on its own so this spring I'm planning
> collect some and store in a freezer until I can get my hands on some
> currants or raspberries.
> I'll probably substitute the sugar for honey as well. Good luck.
> Angus MacIomhair
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From: Jerry Harder <mastergoodwine at alltel.net>
Subject: Re: hist-brewing: Birch sap wine recipe
Date: Thu, 24 Feb 2000 15:39:53 -0600
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