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Russian Birch Tree Juice [Copy link] 中文

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Post time 2016-9-19 18:58:52 |Display all floors
This post was edited by dostoevskydr at 2016-9-19 19:00


Birch tree juice drinking and harvesting is an old traditionin Russia. The main season for this fun is spring. Tens thousands of birchtrees across the country become the source for this delightful liquid,harvested mainly by kids.

Usually there are two methods of doing this. One is to makea hole in the tree body itself then put some kind of straw or pipe in the holeconnected with some bottle. Usually the big wine bottle gets full of the birchtree juice from one tree overnight. Another way is to brake a branch and justinsert the branch into the bottle, then tie or tape the bottle to the branch.

Russian expatriates abroad are often ask local groceries forbottled juice and very surprised when can't get it.

Sometimes, when the spring nights are freezing, one can seehis harvest place turned into this state as on those photos. Then he gets afrozen birch juice.



Via: yaplakal

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Post time 2016-9-20 08:33:21 |Display all floors
The Russians are unusual

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Post time 2016-9-20 20:42:18 |Display all floors
Birch sap is loaded with a number of amino acids, minerals, enzymes, proteins, antioxidants, and vitamins.

Like coconut water, it's got detoxifying properties, making birch water an effective solution for that headache you acquired during your previous night out.

Birch sap is great in smoothies, and effective as a post-workout hydrator thanks to its electrolytes.

You can even make birch sap wine out of birch sap!

4.5 liters of birch sap
200 ml white grape juice concentrate
Juice from two lemons
1.2 kg white sugar
Sachet white wine yeast
Yeast nutrient – follow instructions on packet

Gently heat the sap in a pan with the lid on to 75C and keep at that temperature for 20 minutes. Take off the heat and stir in the sugar until it is dissolved. Closely cover the pan and allow to cool. Transfer to a fermentation bucket and add the lemon juice, grape juice concentrate, yeast and yeast nutrients.

Keep the bucket closely covered for five days then siphon into a demi-john, fit the bubble-trap and leave for about two months. Rack-off into a fresh demi-john and bottle when it is all nice and clear. This stuff goes bad for a pastime, so be extra careful making sure everything is sterile and the bottles well sealed.
Anger is an acid that can do more harm to the vessel in which it is stored than to anything on which it is poured. Mark Twain

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Post time 2016-9-21 11:40:05 |Display all floors
This post was edited by Perfumecity at 2016-9-21 11:40

It smells disgusting. How come it's drinkable?            

Smile at whatever happens.

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