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-   -   maple cider (http://www.homebrewtalk.com/f32/maple-cider-353657/)

theboot89 09-11-2012 04:20 PM

maple cider
Could i use maple sugar instead of dextrose for yeast to eat and still be left with a maple flavor? Anyone have some input or am i on my own with this experiment?

smythe012 09-11-2012 04:52 PM

I'm thinking of doing the same thing except using real maple syrup to back sweeten.

You can lose a lot of flavor from the sugars consumed during fermentation.

I'm going to try a test batch in the next month, I'll post a report if I can remember.

ChasidicCalvinist 09-12-2012 12:29 AM

I made a 2 gal batch of cider that I backsweetened with maple syrup and it turned out great.

theboot89 09-12-2012 12:43 AM

Excellent! Strong maple flavor?

wooda2008 09-15-2012 12:13 PM

I haven't been able to taste any maple flavors when I use syrup to prime. Backsweetening works great though.

theboot89 09-15-2012 01:06 PM

So a still cider would hold the maple flavor?

Atek 09-15-2012 05:10 PM

Just an idea but what about making a maple syrup wine and blending? Would you prime it after or no? I've never had a still cider, seems odd to me...

keesh 09-15-2012 05:23 PM

Maybe try maple extract?

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