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Old 09-11-2012, 04:20 PM   #1
theboot89
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Default 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?

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Old 09-11-2012, 04:52 PM   #2
smythe012
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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.

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Old 09-12-2012, 12:29 AM   #3
ChasidicCalvinist
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I made a 2 gal batch of cider that I backsweetened with maple syrup and it turned out great.

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Old 09-12-2012, 12:43 AM   #4
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Excellent! Strong maple flavor?

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Old 09-15-2012, 12:13 PM   #5
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I haven't been able to taste any maple flavors when I use syrup to prime. Backsweetening works great though.

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Old 09-15-2012, 01:06 PM   #6
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So a still cider would hold the maple flavor?

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Old 09-15-2012, 05:10 PM   #7
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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...

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Old 09-15-2012, 05:23 PM   #8
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Maybe try maple extract?

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