Silver Birch Sap Wine

So now you have your Silver Birch Sap you may think what could you possibly do with such a sugar rich liquid. The answer is of course, make wine! Unfortunately we do not have any pictures of the batch we made this year but I can tell you it ended up being an off-white coloured wine and one of our more enjoyable brews. We will definitely be making this one again next spring.

Minimum Equipment Requirement

  • 1 Gal Demijohn or Drum/Tub
  • 1 Airlock
  • 1 Siphon Tube

Ingredients for 1 Gallon Silver Birch Wine

  • 1 Gallon Silver Birch Sap Unprocessed (not boiled down or anything).
  • 1133g Sugar
  • 2 Lemons
  • 277g Raisins



  • Sterilise your equipment
  • Boil the Sap and Lemon together for 20 minutes
  • Add the sugar and raisins and stir in while still warm
  • Strain the flowers – keep the liquid but not the flowers themselves
  • Place into the primary fermentation bucket/Demijohn
  • Allow the mixture to cool until it reaches around 21C
  • Add yeast and yeast nutrient
  • Cover and place airlock
  • Keep in a warm dry place
  • After 8 weeks, test the mixture with a hydrometer. Add sugar according to taste if it’s ready to bottle.
  • Add a crushed Campden tablet to clear according to the tablet instructions and allow to settle
  • Rack Off and bottle.