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Alcoholic drinks from Britain
Birch sap carries little sugar, up to about 0.8 % in European birches, so for wine it is boiled with a lot of sugar, cooled and set going with yeast. An English recipe of 1758 boils each gallon of sap with two and a half pounds of sugar, works it with yeast for two or three days, then barrels it with brandy and raisins in a sulphured cask. The soured, lightly fermented sap drinks of eastern Europe have their own entry.
| Birch sap ("birch water")1 gallon | [moxon1758] |
| Fine sugar2½ lb | Per gallon of sap; a second recipe in the same book uses 2 lb of loaf sugar[moxon1758] |
| Egg whitesWhites of eggs | To clear the sap as it boils[moxon1758] |
| YeastA little | [moxon1758] |
| Brandy1 quart per 5 gallons | [moxon1758] |
| Stoned raisins½ lb per 5 gallons | [moxon1758] |
| Starter | added yeast |
Total time across the recorded steps: 25 h – 3 days
What changes: Birch sap runs from a tapped tree into a bucket
In England birch was tapped in February or early March; in Scotland the sap harvest took place in March. Output: birch water.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Birch sap carries little sugar, up to about 0.8 % in European birches, so for wine it is boiled with a lot of sugar, cooled and set going with yeast. An English recipe of 1758 boils each gallon of sap with two and a half pounds of sugar, works it with yeast for two or three days, then barrels it with brandy and raisins in a sulphured cask. The soured, lightly fermented sap drinks of eastern Europe have their own entry. Made in 5 steps over 25 h – 3 days. The longest step, cool and work with yeast, takes 24 h – 3 days (Moxon E. 1758). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 24 h – 3 daysReported[moxon1758] | Cool and work with yeast |
|---|
Fermented birch sap drinks in eastern Europe (berezovitsa) use the sap's own small amount of sugar and sour slowly. Birch sap wine is boiled with a great deal of added sugar and fermented with yeast, and older English recipes also add brandy and raisins.
The modern study adds sulphur dioxide (83 mg/L), as the 1758 recipe does by burning a sulphur match in the barrel.
Every number is labelled with how it is known. How this atlas is made
Moses Cook, an English gardener, gave a recipe for birch sap wine in 1675. In 1754 a Swedish historian was served sparkling birch sap wine by the governor at Lappeenranta in Finland. Moxon printed two English recipes in 1758. The Swedish sparkling wine Grythyttan Björkvin is made from an old recipe of 1785, and urban taverns in Sweden sold birch sap wine in the late 18th and early 19th century.
