[BigFish333]

Hi Guys, I'm new here and new to mead making.  I have my first 1 gallon batch of orange mead fermenting like crazy now (2 wks old) and I'm going to start a second batch today.  I was thinking, I have a lot of maple syrup I got from NY.  It's a light amber grade A and I have gallons of it.  It's from a small Amish farm in Northern New York and thus organic.  My brother knows the farmer.  Anyway, how would I go about using this sugar source to make mead either with some honey or as a stand alone fermentation?  Any ideas or recipes would be greatly appreciated.  Thanks in advance.

[willm85]

I don't really recall the particulars but check out this podcast from Basic Brewing.
http://traffic.libsyn.com/basicbrewing/bbr05-22-14maplewine.mp3

[Stevie]

Got this by searching for maple wine. Many of the participants are active here, so I'm sure they will have more to say.

Maple Wine

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[Steve Ruch]

The next time I brew a brown ale I plan to rack a gallon or so into a separate fermenter and add some maple syrup.

[erockrph]

The darker the better when it comes to maple syrup for brewing. I've used grade B syrup for my maple wine. If you have a lighter syrup, you might lose a lot of maple character in fermentation.

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[el_capitan]

The technical term for what you're trying to brew is "acerglyn".  Search with that term and you'll find quite a bit of info.  Let us know how it turns out.  I've only used maple syrup as a late addition in a porter brewed with maple sap in place of brewing water.  It was decent, but I didn't like the thinness of body and extract-like twang it gave the beer.  It definitely boosted the alcohol content though, which is why my Minnesota redneck cousins liked it enough to kill the batch for me.