A week ago I put in a 1.5 L test batch of this. I mixed it at a medium-low heat (no specific temp) to mix in the honey and Maple Syrup. Then I poured it into my test fermenter (The Nightmare Engine as I call it due to some of my tests) and pitched a pinch of Champaign dried yeast.
The NEXT DAY I had a nice thick foam on it. Some great smells coming from it too.
Now, a week later there are no surface bubbles, but the air lock is still popping out a bubble every minute or too. I think tonight I'm going to bottle for two weeks. Thoughts?
Also, anyone else here tried this recently?