[From nobody Mon Jul 18 15:50:54 2011
Message-ID: <38B5A529.84597C57@alltel.net>
Date: Thu, 24 Feb 2000 15:39:53 -0600
From: Jerry Harder <mastergoodwine@alltel.net>
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To: Brokk <H940114@stud.kol.su.se>
CC: 'Historic Brewing' <hist-brewing@pbm.com>
Subject: Re: hist-brewing: Birch sap wine recipe
References: <75D099B7E8C8CF11BD950020AFF0D4C1508537@fs1.kol.su.se>
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So with all those lemons and raisins, what's the point?  Without tasting it, It
seems like it would be a lot less work just replacing the birch sap with a
little sugar in water.  I know this sounds like I am being snotty but I don't
mean it that way.  I'm really curious. I systematically avoid recipes with
raisins because they inevitably end up with the oxidized sugar flavor that all
dried fruit has.  I think if I went to all that work to collect the sap, I would
use just sap, nutrient, acid blend or tartaric acid if necessary, and sugar.
Then I would have something that taste like the sap, however subtle, instead of
lemons, raisins, or other fruit.

Master Goodwine

Brokk wrote:

> Birch sap has very little taste on its own so this spring I'm planning to
> collect some and store in a freezer until I can get my hands on some black
> currants or raspberries.
> I'll probably substitute the sugar for honey as well.   Good luck.
>
> Angus MacIomhair
>
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