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 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
