Birches flow differently than maples. I am not sure what temperature range they like, but as soon as I tapped the tree, the sap poured out. In fact, in 24 hours, we had collected 5 gallons of sap. If we were to boil this down to syrup, it would take 100 gallons of sap to make a gallon of the sweet stuff.
So, true to my nature, willing to stumble along and make mistakes, I decided to try brewing it.
Tonight, I made 3 gallons of birch beer using a traditional recipe from Stephen Buhner's book, Sacred and Herbal Healing Beers (well mostly). After which point, I made 1 gallon of Mugwort-infused birch beer. And, just for fun, I made 1/2 gallon of birch, freezer berry wine (11%) and 1/2 gallon of birch, freezer berry mead (10%).
The last were made following (sort of) the recipe I posted here. I boiled 1 quart of berries in birch sap and let it cool. Then, I added sugar to half and honey to the other half. Presto!
Here's hoping that some of this turns out good! Regardless, I have learned something new ... and isn't that the point of these MooseBoots excursions?