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Old 09-25-2011, 04:48 AM   #1
Judyknits
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Default Sugar alternatives in must (Pure maple syrup)

First off, Hello everyone!
I am a total Newb!

I was mulling over the possibility of making an apple maple wine, both local products here in Western NY.
Has anyone used maple syrup IN PLACE of some or all the sugar in an Apple Wine?
What were the results?

Or

What do experienced winemakers think of this idea?

Thanks!
Judy

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Old 09-25-2011, 07:58 AM   #2
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You might be better off in the mead subforum. A mead made with maple syrup is called an acerglyn which might yield better search results. The only thing I have ever made with maple syrup is a maple cyser and after about 4 months is still extremely harsh despite a low-ish ABV. You might also want to think about standard nutrient additions.

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Old 09-25-2011, 03:13 PM   #3
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LOL!!!! Here ya go....
http://www.homebrewtalk.com/f25/man-.../index814.html

Page 814, post #8133. I just used the maple syrup to get to my OG, which I can look up but that's not as important as YOU getting to the OG that YOU want to hit. It IS very good. Here's a glass of it from the weekend (didn't last very long; neither the wine nor the weekend!):





And some of my (half-gone) hefeweitzen:





Just minutes before the train crossed the trestle in the background... I would taken a pic of that, too, except that I'd already been accused of engaging in and promotion of homebrew porn.

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Old 09-27-2011, 09:44 AM   #4
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Default Ok maple it is

Quote:
Originally Posted by Rossnaree View Post
LOL!!!! Here ya go....
http://www.homebrewtalk.com/f25/man-.../index814.html

Page 814, post #8133. I just used the maple syrup to get to my OG, which I can look up but that's not as important as YOU getting to the OG that YOU want to hit. It IS very good. Here's a glass of it from the weekend (didn't last very long; neither the wine nor the weekend!):





And some of my (half-gone) hefeweitzen:





Just minutes before the train crossed the trestle in the background... I would taken a pic of that, too, except that I'd already been accused of engaging in and promotion of homebrew porn.
Thank you so much for the answer, link, photos! I really appreciate it! I guess I will go for the maple and see where it goes! Heck I'm getting into this for the mad science-ness of it as well as the wine! I will post results and such too!
Thanks again!
Judy
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Old 09-27-2011, 10:01 AM   #5
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maple FAQ
I figured since I needed a jumping off place FAQ number 7 was as good as any place else to jump from!
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Old 09-27-2011, 10:43 PM   #6
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Why, shucks -- you're welcome.

Yes, that's a good reference source. You really can't go wrong with Cornell's stuff.

I tap maples and make syrup; long story(ies) for some other time, though.

I have to agree with my sister that the recipe that I used did indeed taste like a really nice Sauvignon Blanc. A friend wanted to put her assessment to the test and so went out and got a bottle of it, I'll see if the bottle is still here or not and get the label info (I shamelessly snag every decent empty bottle I can!). Anyways, while there were subtle differences, all of us actually preferred the apple/maple (I still just call it Apfelfein) over the grape wine. I'll see if I can gather my notes on this one. I have a feeling, from the way it turned out, that I strayed rather far from the original recipe.

Also, I always use fresh/pasteurized cider. My in-laws own several orchards (family discount!), some not too far from you if you're in the Hinsdale near Mattydale. Otherwise there's another Hinsdale with which I'm not familiar. But if so, you've got a wealth of information to be had for free at the Syracuse Farmer's Market, especially the Saturday one. There are a few LHBS vendors usually there, also Hyman Smith's (not just coffee, although theirs is GREAT!!!) has a limited selection of wine and beer inventory but the've got some serious equipment in stock. Love that place. Anyways, chat up some of the decent vendors and they can be a big help.

One other consideration is to have no fear of going with a 5, 6, or even 7-gallon batch if you've got the carboy(s) for it. While 30+ bottles may seem overwhelming or intimidating, it's not; and, you won't really have to worry about where to store it, trust me. Once the word is out, you'll find that you rarely have enough, if any, left for YOU. No joke, I love my hefeweitzens dearly, but I hardly can keep any around for us considering how much my father clamors for it. It's a huge compliment, though - he loves every type of wine I've made, and beer, and mead.... It's actually quite an honor to be able to give it to him. BUT, it goes fast!!! So think ahead, and think: "PIPELINE."

Welcome to HBT, stick around, and keep us posted!

- Tim

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