Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Acerglyn

Reply
 
LinkBack Thread Tools
Old 03-12-2012, 09:38 PM   #1
Hrahn1995
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: New Orleans
Posts: 134
Liked 2 Times on 2 Posts

Default Acerglyn

Ingredients:
2lbs Honey
480ml Dark Grade A Maple Syrup
EC-1118

Followed a traditional Mead method where i heated the honey, Maple syrup just so it was pourable and mixed with water and a pinch or 2 of yeast Nutrient. capped and allowed to sit for 28 days completely undisturbed untill it was still which was about at the 3 week make. Then i racked it twice to clear. Taste is definately sharp because its young so i will report back on the taste in a couple months. i think the next Acerglyn i will do will be with a D grade Syrup because it will have more maple flavor. Any Questions? make sure to ask!

__________________
Hrahn1995 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 12:36 AM   #2
YeastieBoys
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Ferndale, MI
Posts: 79
Liked 5 Times on 5 Posts

Default

How did this turn out? I'm currently.doing an Acerglyn with the following:

Just over a 2 gallon batch
5 lbs local Michigan Wildflower-Basswood and Star Thistle
About 3 lbs local maple syrup- very.watery, but fresh. My buddy made it.
1 t yeast nutrient
1/2 t yeast nutrient
EC-1118
OG:1.094

I degassed it every other day. Added 1 t yeast nutrient after 1 week. Going to add another t of yeast nutrient next week. I'll let it sit for another month, transfer, and then take a rwading, then crash to 36 degrees for two weeks or so. I'll take another reading after that.

Question, this is my first Acerglyn, should I back sweeten it to put it in the semi-sweet range?

How is yours going?

__________________
YeastieBoys is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 01:23 PM   #3
Hrahn1995
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: New Orleans
Posts: 134
Liked 2 Times on 2 Posts

Default

Mine is bottled, its a beautiful clarity, and taste great even though its really young. its something around 16%. I enjoy it alot and alot of my friends have praised it. i think next time im doing to use either D grade or C grade to get a much more mapley flavor. It tasted alot like the brown sugar mead i made at the same time, just less harsh.

The method you have up looks good, and sweetening all depends on you, i like my wines to be Dry so i wouldnt, but if you like semi-sweets, sweeten with the syrup if possible to reinforce the maple flavor.

Anymore questions? feel free to ask

__________________

Bright fruitless orchards
Brown sun catchers drift along
Sippin’ hard cider

Hrahn1995 is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 02:51 PM   #4
TheBrewingMedic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 649
Liked 26 Times on 26 Posts
Likes Given: 5

Default

It's nice to hear some recent feedback on getting maple flavor in an acerglyn, I'm going to be working on an experiment with it in about a month.

I have some bourbon and vanilla beans in the process of making an extract and when thats is close to ready I am doing three 1 gallon batches to compare how much maple flavor I get to end up with the best balanced and tasting slightly sweet Maple Bourbon Vanilla acerglyn.

I am probably going with a darker maple syrup for a deeper flavor and will be using dutch gold orange blossom honey, start with that in the primary then will be adding 1 ounce of the bourbon/vanilla extract to the secondary. lavlin d-47 yeast in all three.

the experimental part

batch #1....2# of honey, 1 pound (~12fl oz) of maple syrup
batch #2....1.5# of honey, 1.5 pound (~18fl oz) of maple syrup
batch #3....1# of honey, 2 pound (~24fl oz) of maple syrup

__________________
TheBrewingMedic is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2012, 03:18 PM   #5
Hrahn1995
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: New Orleans
Posts: 134
Liked 2 Times on 2 Posts

Default

Hm i used a Wildflower Honey, i havent had to time to be able to run any expirements comparing hoeny types but i have heard that the maple flavor has more to do with grade of syrup than the amount. keep us posted im interested in what you are doing.

__________________

Bright fruitless orchards
Brown sun catchers drift along
Sippin’ hard cider

Hrahn1995 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2012, 01:10 PM   #6
huesmann
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Kensington, MD
Posts: 756
Liked 22 Times on 22 Posts
Likes Given: 1

Default

Yeah, Grade B has more "mapley" flavor than Grade A.

__________________
huesmann is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2012, 07:01 PM   #7
Hrahn1995
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: New Orleans
Posts: 134
Liked 2 Times on 2 Posts

Default

and grade D has even more , just not sure where to find it lol, i heard its great on pancakes!

__________________

Bright fruitless orchards
Brown sun catchers drift along
Sippin’ hard cider

Hrahn1995 is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2012, 12:21 AM   #8
YeastieBoys
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Ferndale, MI
Posts: 79
Liked 5 Times on 5 Posts

Default

Interesting Brewing Medic. I was thunking of adding bourbon soaked oak chips to mine after 5 weeks. Was thinking of keeping the Acerglyn on the chips for for three weeks and then transferring off.
Any thoughts?

__________________
YeastieBoys is offline
 
Reply With Quote Quick reply to this message
Old 04-11-2012, 03:00 AM   #9
Hrahn1995
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: New Orleans
Posts: 134
Liked 2 Times on 2 Posts

Default

Thats what im doing with a wormwood metheglin. i didnt soak them but im keeping it there for about 3 weeks then transfering it off, its in its tertiary atm so its just starting to clear. i've always heard boil the chips after you soak them in bourbon or else you'll get the sharp hard alcohol taste which is usualy seen as a flaw.

__________________

Bright fruitless orchards
Brown sun catchers drift along
Sippin’ hard cider

Hrahn1995 is offline
 
Reply With Quote Quick reply to this message
Old 04-14-2012, 12:10 PM   #10
TheBrewingMedic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Stanfordville, NY
Posts: 649
Liked 26 Times on 26 Posts
Likes Given: 5

Default

Quote:
Originally Posted by YeastieBoys
Interesting Brewing Medic. I was thunking of adding bourbon soaked oak chips to mine after 5 weeks. Was thinking of keeping the Acerglyn on the chips for for three weeks and then transferring off.
Any thoughts?
3 weeks sounds like it would work well from what I've seen in other posts, I'm leaning towards soaking the chips in the bourbon also just tentative as I've already had vanilla beans soaking in my bourbon for about 2 weeks. Also not sure on timing with the oak chips in the bourbon is soaking them for a day enough or is longer better? A week, a month?
__________________
Watch and Listen to your Mead....It will tell you when the next step is.
TheBrewingMedic is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools