General Category > Other Fermentables
Maple Wine
morticaixavier:
This sounds delicious to me as is. Granted I have been known to drink a shot of maple syrup ::)
I suspect that syrup has even less nutrients for the yeast than even honey or grape must. It is cooked so long and essentially clarified by that process that I would think very little but sugar and mailard left overs are still there.
If you can without messing up the flavour you might try another nutrient addition with your new starter.
brewmichigan:
--- Quote from: bonjour on March 03, 2013, 07:55:00 pm ---
--- Quote from: brewmichigan on January 02, 2013, 09:36:14 am ---I have a buddy who's in-laws run a maple syrup business. He said he gets maple syrup from them every year and decided to do this a few years ago. The first batch was good but a little hot. He has since perfected the recipe and methods and the latest one I tried was really good.
His friend, who is a brewer, decided to do a big batch of it. He has almost one barrel of it fermenting right now and it tastes spectacular. I'll email him and ask about his process.
--- End quote ---
if it's who i think it is th Maple Wine is awesome.
Treat the syrup as honey, diluting to your target OG and follow the modern day (Ken Schramm of Schramm's Meads, he wrote the book) Mead process.
--- End quote ---
Yes, it is who you think it is. Follow what Fred said here. I contacted him but never heard back.
erockrph:
--- Quote from: morticaixavier on March 08, 2013, 09:15:21 am ---This sounds delicious to me as is. Granted I have been known to drink a shot of maple syrup ::)
I suspect that syrup has even less nutrients for the yeast than even honey or grape must. It is cooked so long and essentially clarified by that process that I would think very little but sugar and mailard left overs are still there.
If you can without messing up the flavour you might try another nutrient addition with your new starter.
--- End quote ---
I had a similar thought with the nutrient. It's hard to tell whether there's any residual DAP flavor going on because the sweetness is high enough to mask most of that. I will definitely put some nutrient in my starter, and I may add one more addition to the wine when I add the starter to it.
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