#betula — Public Fediverse posts

Downy Birch (Betula pubescens)

#Birch #Betula #ArtWithOpenSource #Darktable #CCBYSA #Trees #Plant #Plants #Nature #NaturePhotography #Photo #Photography

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 reach 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.

My life right now.

#fermentation #birch #birchsap #betula #spontaneousfermentation

Soundtrack = Vivaldi - Spring

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 reach 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.

My life right now.

#fermentation #birch #birchsap #betula #spontaneousfermentation

Soundtrack = Vivaldi - Spring

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 reach 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.

My life right now.

#fermentation #birch #birchsap #betula #spontaneousfermentation

Soundtrack = Vivaldi - Spring

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 reach 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.

My life right now.

#fermentation #birch #birchsap #betula #spontaneousfermentation

Soundtrack = Vivaldi - Spring

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 reach 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.

My life right now.

#fermentation #birch #birchsap #betula #spontaneousfermentation

Soundtrack = Vivaldi - Spring

I'm tapping birch trees today
#birch #betula #sap #spring #tree #tapping

In #Spain it is not very common to have #fires of >1000 ha at 1500-1900 m altitude. An example from last summer is the fire at Boca-de-Huergano (#Riaño, #León). Much of the fire affected a young plantation of #Pinus #uncinata (not native to the area; not sure why it was planted!) and #Betula. Betula individuals are now #resprouting, but most shrubs are not.

@wildfirescience #FireEcology #postfire @ecology