bonsai4tim

Recipes 

1 month ago I diluted 1 1/3 quart of maple syrup to 1 gallon, with an OG of 1.110, added yeast nutrient, and champagne yeast.

Very active fermentation for about 1 week, then started clearing.

Its now a pale gold color, SG down to 0.980.

It still tastes sweet and slightly maple flavored. Not nearly as strongly maple flavored as when I started. Its very thin, almost no body, and the sweet is a a little unbalanced.

Any thoughts on adding acid blend and/or grape tannins? As sweet as it still tastes, it will be hard to drink much at one time (never mind the 17% abv).

Maybe bottle in 375 wine split bottles?

t

as far as costs--I used whole foods grade b maple syrup, $14/ quart

fatbloke

Recipes 

well the high-ish, %ABV is probably accounting for the lack of body, though strangely enough if it does still taste sweet that would be really strange with a gravity reading that low.

You could indeed, add some acid of some sort, that often counteracts too sweet a taste.

Or you could use some tannin powder (usually grape based). Either way, I wouldn't use both at the same time.

I'd try one or the other, and add a very small amount at a time until you get close to the taste you like, don't go over the top. Then leave it to age a while.

Did you take a pH reading to know how "acid" it already is ??? as you wouldn't want to use acid if the pH is already low i.e. less than 3.5 to 4.0 pH

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TheRabidKumquat

Recipes 

What about throwing some oak cubes in it for a while? That would add tannins, and possibly some mouthfeel to "fill" it out a bit.

The few dry meads I have also felt very thin and out of balance. I should've done something to them, but they were some of my first batches and I had a "let it alone" attitude at the time. The dry vanilla definitely would have been much better had I tried adjusting the acidity, but it mixes greatly with an overly sweet chocolate.