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?

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.

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

Excellent! Strong maple flavor?

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

So a still cider would hold the maple flavor?

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...

Maybe try maple extract?