Silver Birch

Like a complete numpty I have cut back a silver birch today. Only after I had finished and it started bleeding sap did I think i'd done anything wrong.

Is there anything I can do to save the tree?

Regard and thanks,
SR.

 

its not something i know a great deal about, but have just done an online search and it seems that people are divided in their opinion. most sites i have found say that the sap will continue to bleed for quite a while, nothing should really be done to stop it as the tars etc available are ineffective. the bleeding will eventually stop on its own, without detriment to the tree.

a few sites say that the bleeding maybe detrimental as it will allow parasites and possibly fungus into the tree.

all suggest theat pruning a silver birch at this time of year should be avoided if possible. not really what you want to hear i'm sure!

i'll keep looking to see if i can find anything else out for you. in the mean time, hopefully one of the many helpful people on here will probably give you first hand experience advice!

 

i suppose you could also claim you'd dne it intentionally, to make birch sap wine!


Birch Sap Wine
8 pints sap
�½lb chopped raisins
2lb sugar
juice of 2 lemons
general purpose yeast
Collect the sap from a number of trees so as not to overtap an individual tree, which could kill it. The sap should be collected in early March whilst it is still rising. Select larger trees, bore a hole about 1"-2" deep, around 4ft off the ground, place a tube or something similar in the hole and allow the sap to run down. Then put a suitable container underneath and allow to fill. The hole will heal naturally, but it wouldn't hurt to wedge a piece of birch bark over the hole to aid it. Boil the sap as soon as collected, add the sugar and simmer for 10 minutes. Place the raisins in a suitable bucket, pour in the boiling liquid and add the yeast and lemon juice when it has cooled to blood temperature. Cover the bucket and leave to ferment for three days before straining off into a demi-john and sealing with an air lock. Let stand until fermentation finishes, then rack off into a clean jar and let the sediment settle. Bottle the wine and store in a cool place for at least a month.

 

put a plaster on it lol/sorry couldnt ressist

 

Thank all for the replies, I guess i'll just have to make some Sap wine and drown my sorrows, and as with all gardening you live and learn.

Regards
SR.