Sticks n' Stones
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- Apr 13, 2020
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I should start off by saying I'm a complete green horn and have only made Birch "wine". A quick gist I think might clear up some questions relating to the dogmatic specifics of my questions. I'm something of a part-time hunter gatherer and loving making all of my own things (hunting tools, brain tanning hides, building shelters, friction fires, etc.) Being the Cro-Magnon man that I am, I'd like to try and make a harder drink than a wine (in terms of the alcohol content, and in taste more than anything, I'd like it to be up there with a liquor) that involves no grain. (I know that Black Birch sap will be my base, and I will be using berries (blue, black and raspberries), some herbs, and unpasteurized honey.
I don't know much about the inner workings of fermentation and I don't really know what I'm doing. I don't have much in the way of dedicated homebrew gear (my first bottle of birch juice was a nearly topped off Sangria bottle with a single clove and an unmeasured amount of berries) that I corked and let it sit for a couple weeks in my attic. Basically I have a lot to learn and would greatly appreciate some guidance.
Oh and for anyone wondering my Birch "wine" had a cloudy crimson to it, and had a taste similar to a Pinot Noir.
I don't know much about the inner workings of fermentation and I don't really know what I'm doing. I don't have much in the way of dedicated homebrew gear (my first bottle of birch juice was a nearly topped off Sangria bottle with a single clove and an unmeasured amount of berries) that I corked and let it sit for a couple weeks in my attic. Basically I have a lot to learn and would greatly appreciate some guidance.
Oh and for anyone wondering my Birch "wine" had a cloudy crimson to it, and had a taste similar to a Pinot Noir.