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Old 07-04-2006, 03:22 AM   #1
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Default Maple Wine

OK, I made some maple wine tonight. I used an extremely easy (but painful) method so I'm interested in seeing how it turns out:

Ingredients:

2 gallons Grade A 100% pure maple syrup
3 gallons water
1 tbsp yeast nutrient

Yeast:
Red Star champagne yeast

Step 1: Make a starter with 2 cups water and 1 cup syrup
Step 2: Fall down the freakin' basement steps with an ale pail, 3 gallon jugs of water and a quarter gallon of syrup
Step 3: Scream, then get into an argument with wife. Topic: "I didn't come down to help you while you were screaming in pain because I asked if you were OK and you didn't say anything"
Step 4: Get over it.
Step 5: Pour 2.5 gallons of water (lost a half gallon in the trip) into glass carboy with 2 gallons of syrup.
Step 6: Boil 1 gallon of water with 2 tbsp of yeast nutrient. (Half of this goes for the cyser I also made).
Step 7: Pour the hot water directly into the carboy. Shake.
Step 8: Pour half of starter into carboy.
Step 9: Cap
Step 10: Pour glass of something much stronger than a hombrew. My back is gonna be bruised tomorrow!

OK, so now to be serious. The color is an awesome dark amber. I tried to photo, but the batteries on my cam are dead. I'm very interested in seeing how well this ferments down. I should have taken an OG reading, but I was in too much pain to remember.

I'll post more as it progresses. I'm really interested in seeing how the champagne yeast will ferment the syrup.

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Old 07-04-2006, 04:00 AM   #2
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Pure maple syrup has an OG of only about 1.031 approx, so by diluting it with 3 gallons of water, the OG is probably about 1.012 or so. Barely enough to ferment at all.

Sorry to tell you this after such a bad brewing sessions.

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Old 07-04-2006, 04:12 AM   #3
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http://www.hbd.org/brewery/cm3/recs/10_25.html

This says 2 gallons for a 5 gallon batch.
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Old 07-04-2006, 11:23 AM   #4
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Sorry, I redid my calcs and got a 1.091 OG. I was looking at the wrong column.

Hope it works out!

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Old 07-04-2006, 01:46 PM   #5
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Thanks Mikey...

OK, what's up? When I made my starter yesterday, I had a krausen within a few hours. I just checked both the maple wine and the cyser and there's no activity. In the maple wine, the yeast are just sitting on the top.

Did the yeast form a union and decide not to work on July 4th?

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Old 07-06-2006, 01:36 PM   #6
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The answer is YES, the yeast were on vacation. As of last night, they were back at work. In the center of the carboy, I saw some activity and there's some white foam forming around the edges. This morning, the activity was increased, more foam and bubbles in the carb lock. There were bubbles in the cyser carb-lock as well. Yeah!

The maple wine's color is changing. It was originally a very dark amber, but the yeast is causing it to lighten up. It's very similar to the hefe I just brewed (which is sitting in a 5-gallon secondary).

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Old 07-06-2006, 02:21 PM   #7
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That sounds pretty fine. What grade of syrup were you using? What would I expect a maple wine to taste like?

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Old 07-06-2006, 03:15 PM   #8
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I use secondaries. :p
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Quote:
Originally Posted by P funky
What would I expect a maple wine to taste like?
"Terrible" is my guess. Then again... I'm not a huge fan of maple syrup.

Man, Cheesefood... that must have been an EXPENSIVE brew right there. 2 gallons of real maple syrup can't be cheap. What did you spend on the syrup?

Browsing the web, it looks like 2 gallons of it would cost about $100 if you bought it in 1 gallon jugs from a farm.

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Old 07-06-2006, 03:35 PM   #9
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I love maple syrup and reviews I've read say that it's pretty tasty. We shall see!

I bought Grade A Maple Syrup from Costco @ $16.64 per half-gallon. So it's just under $70.00. Then there's the $1.50 for the yeast and the $3.00 for the water.

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Old 07-06-2006, 03:38 PM   #10
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I use secondaries. :p
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Quote:
Originally Posted by Cheesefood
I bought Grade A Maple Syrup from Costco @ $16.64 per half-gallon. So it's just under $70.00. Then there's the $1.50 for the yeast and the $3.00 for the water.
Not too shabby, provided you actually like it when it's done.
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