Method
Birch sap wine. Boil 1 gallon birch sap with zest of 2 lemons for 20 mins. Pour into bucket with 2.5 lbs sugar and 0.5 lb raisins, stir until dissolved. Cool to 70F, add 1 tsp brewers yeast and optional yeast nutrient. Cover and leave in warm place 4-5 days stirring daily. Strain into demijohn, fit airlock. Leave to ferment approx 10 days. Bottle using siphon tubing, avoid sediment. Cork and keep 3 months before drinking.