#birchsap — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #birchsap, aggregated by home.social.
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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
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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
