It’ll soon be that time of year when the sap begins to rise… both metaphorically and actually. Spring is when we begin to feel rejuvenated after the grey days of winter. Luckily for us there’s a natural energy drink which becomes freely available just when we need it the most (and which doesn’t rely on a bombardment of crappy advertising). Filled with sugars, amino acids, proteins and enzymes, Birch Sap is guaranteed to deliver a Usain-Bolt-paced-energy-jolt to tiring bodies. 😉
Birch Sap is also so delicious that it is sold commercially in some countries, and because it can only be collected during an average period of 1 month in every year and is highly perishable, it can demand a very high price indeed (even higher than that overpriced Red Bull stuff) – in Japan it has sold for as much as €50 per litre!
Any prepper, bush-craft enthusiast or forager worth their salt will find the idea of paying such a high price for Birch Sap a little crazy, because we know how easy it is to obtain…
A cut branch will provide a good drink, but we wouldn’t recommend this technique. It’s much better for the tree, and more ethical for the forager, to learn how to properly drill a tree to leave it in good repair. With this in mind the ever wonderful A-Z Bushcraft & Srvival Skills have produced this informative, Creative Commons licensed video…
Ben Law’s Birch Sap Wine
1 gallon of birch sap
1/2 lb (454g) raisins
2 lbs sugar or 2 pints of honey
Squeeze lemons. Add a little grated zest to the birch sap and boil for 20 minutes. Pour sap on to sugar or honey and raisins. Stir until the sugar or honey is dissolved. When lukewarm add yeast, cover with a cloth and leave in the fermenting bin until fermentation has slowed down. Then strain into a demijohn. Top up with water as necessary and fit an air lock. Should be ready to drink by late summer.
Special Offer direct from the publishers: save 25% on The Woodland Year and get it p&p free (in the UK). RRP £19.95. Discounted price £14.96. Offer lasts until March 31st 2012.