During my internship a few summers ago at a Swedish Charcuterie in Jämtland I started a little experiment. Sören (At the time 77 years old, only “Swedish” speaking friend) and me decided to make wine from birch sap. He already tapped a few birches in the past and really liked the idea to let it ferment. We drilled the holes and soon the sap started dripping. I wish I had taken more pictures; however, I fear that it would have made me less immersed
This we collected for a few days, till we had a total of around 20 Litres. We both took a large fermenting bucket of 25L and went our own ways.
An eager young man trying to make wine.
I added raisins, fruits and various other ingredients to the bucket. The idea was to use the natural yeasts present on the fruit for the fermenting process. Me being an eager young man poured the 5-liter birch sap with 1,5 kg dissolved sugar, steaming hot over the fruit. This obviously caused all the yeast to die. As
A patient “young” man trying to make wine.
Sören decided to go a completely different route. He decided to use the rest of the birch sap to follow the instructions written on a package of strong wine yeast. Which used significantly less sugar. This made his wine less
Storing wine and new experiments.
Both the wines were bottled or in my case put back into jars and stored in a cellar. In the winter the next year and in the summer last year we tested the wines again. My wine kept its’ yeast flavour and his sweetened over time. Both wines did improve and develop more flavour, but I did not like my own wine. For I prefer not to taste yeast in my wine. This experiment was my first try to produce alcohol. It took a while before I started experimenting more. Currently, I have a small fermentation bucket. Where you will be reading more about soon.
Just writing the title made me feel happy inside. Especially during this cold snowy day. I will be writing more about this internship place and about fermenting. So, stay tuned.