Maple beer / wine

mxyzptlk · Oct 15, 2005

I am brewing a maple beer / wine using maple syrup as my only fermentable. I used a european ale yeast from white labs and am not sure how alchohol tolerant the strain is. When I racked it to the secondary it was quite gooey. I am hoping it thins out but it is only bubbling about once every two minutes. It has been fermenting for over a month now. Any comments?

thanks

david_42 · Oct 15, 2005

It sounds infected. If a spoonful pours like it has string in it, toss it out. I've had this happen once. There is no way to fix it.

mxyzptlk · Oct 15, 2005

it is more like a jelly, it kind of "oozes"

I hope it turns out - this would be the first batch that wasn't drinkable in the couple of years I have been homebrewing!

wild · Oct 17, 2005

Try a Champagne or any white wine yeast. The rapidly rising alcohol content quickly kills any nasties.

Good luck,
Wild

mxyzptlk · Oct 17, 2005

should I add that while it's still bubbling -
last I check it was about once every two minutes

wild · Oct 18, 2005

Yes. It may finish a bit drier than you might have wanted but give it a shot.

Wild

mxyzptlk · Oct 18, 2005

would a high gravity ale yeast accomplish the same thing?

wild · Oct 19, 2005

Yes if it is designed to handle the alcohol level and give the desired flavor profile.

Wild

Maple beer / wine

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