I made 3 gallons of Maple Syrup Cider. I'm going to carbonate 2.5 gallons of it. I come up with about 4.5 oz of Maple Syrup to get about 3 volumes CO2. Am I on the right track?
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How did you calculate this? I would like to prime a nut brown with maple syrup if that will work but I have no idea if it's compatible sugar or how much to add to the 5 gal batch.
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Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
Is the sugar in maple syrup fermentable sugar? For just the hint of maple would you recommend just dropping some grade B syrup in secondary fermentation and doing a tertiary fermentation instead of priming with it? I have no problem with a high-gravity beer, but I've never done the maple thing before.
My gut reaction to the higher sugar content is that it's just a round-off error, but I could speculate that since it's not in a crystalline form it's denser than solid sugar. I'm no chemist though...
i read in a magazine that it was approximately 1 1/4 cups of maple syrup to prime 5 gallons of beer for carbonation... i'm currently fermenting a batch of maple porter that i put about 3/4 cup of maple syrup in the last 10 minutes of boil, i'm then going to put 3/4 cup in the secondary and also prime for bottling with the syrup.... hopefully i won't overdo the syrup flavor
Aye. Well I went for it and after looking at several recipes I put 2 lbs of real maple in secondary. It's going to be rather alcoholic...I'm going to need a tertiary fermentation I think.
Not trying to hijack this thread, but I've got some 'Maple' questions along the same lines as well....
I'm brewing 10 gallons of Maple Nut Brown Ale and am debating about when to add the Maple Syrup Grade B.....either in last 3 minutes of boil OR directly in the secondary fermenter. I see above that someone was adding it to their secondary.
If I add it to my secondary, will it just sink to the bottom and settle?
If I add at the end of the boil, will the yeast consume too much of the maple during primary fermentation?
I'm curious to hear how the maple syrup priming turns out for you guys. I think I'm going to stick with corn sugar for this batch, in case I screw up the amount of carbonation and end up with 10 gallons of flat beer.
Thanks
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BHB, I stuck it in secondary, and I'm afraid of the alcohol content it's producing. I've had active fermentation for about 4 days now (about a bubble every 5 seconds). Just something to consider.
In principle, the maple flavor is coming from non-fermentable stuff in the maple, so you should be ok adding it to the boil.
I'm afraid my alcohol content is going to start stressing the yeast. Does anyone have suggestions for how to bottle condition a high-gravity beer? Should I pitch a stronger yeast strain when I bottle (and add priming sugar), or am I asking for trouble if I do that?
How much Maple Syrup?
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