Using fresh birch sap as the main raw material, the best production process formula for the production of birch sap wine by biological fermentation method produces a fermented birch sap wine with pure flavor, full-bodied, clear and bright, and health-care effects.

The collection time of birch sap is selected during the spring germination season; the sap in the birch begins to flow, and the sugar content in the sap is the highest at this time. Choose a flat, well-drained birch forest with no less than 200 birch trees per hectare, and a birch with a diameter of 18 cm or more that grows sturdy, disease-free and pest-free. In order not to affect the growth of the trees, only those with a diameter at breast height of 18cm or more can collect the liquid. Drill 1 to 2 holes per tree. Before drilling, insert the probe into the xylem of the bark. If the juice comes out, you can drill the hole. Then use a 6-8cm hand drill to drill the hole. The hole depth is generally 2cm. The hole is about 60cm from the ground on the sunny surface. Into 105. After drilling, immediately insert the stainless steel chute into the prepared drilling hole, and nail a steel nail at the upper end of the hole 10~15cm to fix the food-grade plastic bag, so that the juice from the hole flows into the groove and enters In the hanging food-grade plastic bag, transfer it to a disinfected clean container.

The raw material of birch sap is collected from April 20th to May 10th every year. The juice-picking process is trickle. The brewing process is fermented to 14 degrees in advance, and the fermentation is stopped for 60 days. After the second distillation, the juice is extracted. Is a real distilled birch sap