SC - Help for Eastern European Feast

[Jeff Gedney]

On Mon, 13 Mar 2000, Jeff Gedney wrote:

> How about taking some birch extract and sugar and water (prolly about 
> twice as water as usual for soda...), for a table drink, instead of the usual 
> icetea/lemonade/senkabajin?

You really don't need to sweeten birch sap unless you dilute it very
much. The sugar content of birch sap is:

glucose/fructose:	15.4 g/kg  
saccarose:		 0.13 g/kg
water:			98%

Reportedly it is possible to make "birch syrup" by boiling it down as
one does with maple syrup. Not documented AFAIK.

> You should be able to get a good birch extract from a brew supply house.

Or, depending on where you live, now is the time to get it direct from
the supplier. Sometime between when the snow starts melting and when the
leaves start to open. You can get a decent yield by cutting a small
branch and sticking the end into a bottle. Or make the more classic cuts
in the bark (plug the holes when you are done!)

/UlfR

- -- 
Par Leijonhufvud                                      parlei at algonet.se
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