Foraging ingredients

[Dutto]

Birch sap is surprisingly good, although you need sultanas as well.

It must be good because, according to legend, the Russians were so fond of birch sap wine (it has been likened to Champagne) that when beer was in short supply during war-time they killed off millions of birch trees by draining them of the sap. :thumb: :thumb:

 

[brumbrew]

Its just about the last week or so for tapping birch.

I've made the wine that was very dry Luke a champagne so I can see the resemblance.

And greengage wine was also the best I've done from foraged fruits too :-)

 

[cheapbrew]

I thought birch tapping was from the end of Feb until the end or April, depending on how far north you are and when spring starts?

 

[brumbrew]

And how much rain has fallen I suppose. I tend to do it this month.

 

[cheapbrew]

Thanks for bringing Birch sap up, I usually think about this when its too late, I will have to look about for some birch trees locally, I've tasted some very nice birch sap wine, and birch sap cordial.

 

[brumbrew]

Just don't forget to plug the hole back up so the tree doesn't get infected. That way you can come back next year ;-)

 

[cheapbrew]

Just don't forget to plug the hole back up so the tree doesn't get infected. That way you can come back next year ;-)

Oh yes indeed we gotta look after the trees :thumb:

 

[Tau]

Sea buckthorn

Thats it. Thanks, wondering whether it will make a good wine. Often acidy will reduce, like the sloe. Have to do a bit of research on whether theres a lot of malic in them.

 

[Tau]

Thanks for bringing Birch sap up, I usually think about this when its too late, I will have to look about for some birch trees locally, I've tasted some very nice birch sap wine, and birch sap cordial.

I went for a walk found a suitable tree, but slightly unsure whether its a downy or silver, believe theres more sugar in silver birch sap or might be wrong. Used to make when a 11 year old. But times have changed people nick demijohns or worse put stuff in when left unattended.

 

[brumbrew]

I'm lucky because the places I walk the dog are quite far off the beaten track so chances of stuff getting in is pretty much slim to none. Except the bugs :-(

I just use a plastic container hooked on the end of the tap.

 

[Wraeccan]

I've done dandelion, cherry-plum, elderflower, elderberry, blackberry, sloe, rose-hip, apple, and pear; all easy to identify.
Have also done a 'druid-brew' mead with elder(berry), blackthorn (sloe), hawthorn (haw), rowan(berry), oak (leaf), and apple.
Even more comes from the garden fruit and veg.
I'm not a brilliant forager and I know there's loads of stuff I miss. There's loads of Mahonia (Oregon grape) where I work, but I've never picked more than a berry or two.
I wonder if wild garlic would make an interesting wine? :hmm:

 

[Dave Ne]

Hawthorn blossom makes a good wine, cheers Dave

 

[Tau]

[Sea Buckthorn]

Thats it. Thanks, wondering whether it will make a good wine. Often acidy will reduce, like the sloe. Have to do a bit of research on whether theres a lot of malic in them.

Did some research and turns out they have a lot of malic acid, ph around 3. Seems can buy the juice but expensive nearly �£7 for 250ml. Seems to be classed as a superfood, 18 animo acids, 10 times vit c, omega oils 3,6 and 9, good range of minerals to. Recommends that dont take with blood thinning medication, tends to increase anti clotting like aspirn and ibprofen, warfrin etc. So looks a good bet for wine :)

 

[MyQul]

I don't do foraging but even though I'm in the middle of London it's surprising how much I could forage. I can't recognize most of the fruit, fungi and veg that has been talked about in this thread. But the few things I can recognize, there's loads of around the city, so I bet if I learned to recognize some of the stuff that ever people are talking about I bet I'd be able to find loads of that too

 

[tonyhibbett]

I only made birch sap wine because my neighbour had her mature tree inexpertly hacked and at the wrong time of year. As a result sap was dripping copiously from the wounds. I placed jars at strategic points and eventually got 5 gallons before the tree managed to heal itself when the the flow stopped. The recipe included oranges, lemons and raisins. The sap itself was slightly sweet and acidic, with little flavour but not unpleasant. The tree fully recovered, so the following year I followed instructions for tapping from the trunk and got nothing!

 

[cheapbrew]

I tapped 4 litres of Birch sap on the 23rd so I put a dj of it on the go, and today I got another 4 litres so I've just started another dj off. :thumb:

4L Silver Birch sap
1kg sugar
250g chopped sultanas
zest and juice of a lemon
tsp yeast nutrient
tsp yeast

Also found a half fallen tree on my friends land and gonna attack it next week and make a hole with me chainsaw and get as much sap as I can before cutting the tree down.

 

[Tau]

I tapped 4 litres of Birch sap on the 23rd so I put a dj of it on the go, and today I got another 4 litres so I've just started another dj off. :thumb:

4L Silver Birch sap
1kg sugar
250g chopped sultanas
zest and juice of a lemon
tsp yeast nutrient
tsp yeast

Also found a half fallen tree on my friends land and gonna attack it next week and make a hole with me chainsaw and get as much sap as I can before cutting the tree down.

Collected a gallon begining of March, first day had rained 3pts, following two days 1/2 pt didn't rain, then ained got 3pts. Decided water must have got into container and wife left containers by rad for a week. Binned the lot, pity cause was getting some strange looks from locals passing by as I was darting into the bushes and coming out with a layden bag lol.

 

[cheapbrew]

I had left the last dregs from two DJ's of birch sap wine in a pet bottle to settle and yesterday I decanted a glass or two of the clear wine from off the top and tried it, it wasn't as lovely as I remember previous birch sap wines but still very drinkable and hopefully it should improve with time. :thumb:.

 

[Dutto]

..........

I wonder if wild garlic would make an interesting wine? :hmm:

Only ever found enough to use in cooking and it's a great addition to almost anything. It especially spices up a coleslaw and other kinds of salads. :thumb: :thumb:

 

[Dutto]

I had left the last dregs from two DJ's of birch sap wine in a pet bottle to settle and yesterday I decanted a glass or two of the clear wine from off the top and tried it, it wasn't as lovely as I remember previous birch sap wines but still very drinkable and hopefully it should improve with time. :thumb:.

Apparently, the Russians drink it as a sparkling "champagne" wine so it may be worth bottling some of it in a beer bottle with priming sugar. :thumb: