Comment on Going to try birch sap sparkly wine
MuteDog@lemmy.world 2 weeks ago
Birch sap does contain sugar but not a lot. You have to boil 100L of sap down to get 1L of birch syrup (while for maple syrup you only need to boil 60L down to get 1L).
Fermenting the sap directly you’re not going to get much of anything, probably less than 0.5% abv if you don’t add any other sugars. I know you said you are going to add sugar, but I do wonder if you’ll be tasting much flavor from the sap at all if you don’t concentrate the sap.
tasankovasara@sopuli.xyz 2 weeks ago
I know it’s not going to be strong. However, having tasted birch sap before I’ve got a feeling there will still be a distinct taste there after the sugars have been fermented, and that’s why I wanted to try this. I have a forest industry book about all the things in trees apart from fiber and lignin, and from there I know that the sap has got all kinds of interesting constituents, so this could turn out to be a health cava :D Concentrating the sap would surely boost the taste, but that’s not in my interest for this experiment.