No. 3452 — Berezovik, Third Method
English historical translation of Molokhovets recipe No. 3452 from the 1901 Russian cookbook, retaining original methods and measures.
Take 10 shtofs birch sap and 8 pounds sugar. Stir and simmer in a lined saucepan until one-third of the liquid has evaporated, skimming the foam.
Remove from heat and strain through clean linen into a barrel. When cooled to the warmth of fresh milk, the author adds 4 spoonfuls thick yeast mixture, 2 bottles odourless purified vodka and 4 sliced, seeded lemons. The barrel should not be completely full.
Leave in a warm room for ten to twelve hours of fermentation, then move to ice for seven weeks.
Strain again and bottle in champagne bottles filled only to their shoulders. The original directs tight corking, wiring, resin sealing and cold storage.