rolf
Member
Recipe
1/2 US gal Grade A Medium Amber Maple syrup
1 pound of my own Honey
2 tsp yeast nutrient
60g Raisins
Safale US-05 yeast
Mixed up to 2.10 US gal final volume with tap water
OG was 1.098, roughly 75 degrees F, pitched yeast at 8:00pm 2/16/09. It's probably going to be fermenting around 64-66 degrees F.
End Recipe
When I started pouring the maple syrup into my carboy, I noticed a chunk pass through, and later saw what looked like to be a thin fungus like mat floating around in there. I hope that it won't affect the fermentation and aging that much.
Also, I think I had a little over a pound of honey, or my maple syrup had a higher sugar percent than 66 because my SG was higher than I calculated it should be. I used an ale yeast, hoping that it would give it maybe a spicy touch, and ferment out sweet at around 10-12% ABV, but since I have a higher than expected SG, it will definitely ferment out sweet.
Any thoughts? Anyone done a Maple Mead recently? Did I forget to do anything?
Cheers,
Rolf
1/2 US gal Grade A Medium Amber Maple syrup
1 pound of my own Honey
2 tsp yeast nutrient
60g Raisins
Safale US-05 yeast
Mixed up to 2.10 US gal final volume with tap water
OG was 1.098, roughly 75 degrees F, pitched yeast at 8:00pm 2/16/09. It's probably going to be fermenting around 64-66 degrees F.
End Recipe
When I started pouring the maple syrup into my carboy, I noticed a chunk pass through, and later saw what looked like to be a thin fungus like mat floating around in there. I hope that it won't affect the fermentation and aging that much.
Also, I think I had a little over a pound of honey, or my maple syrup had a higher sugar percent than 66 because my SG was higher than I calculated it should be. I used an ale yeast, hoping that it would give it maybe a spicy touch, and ferment out sweet at around 10-12% ABV, but since I have a higher than expected SG, it will definitely ferment out sweet.
Any thoughts? Anyone done a Maple Mead recently? Did I forget to do anything?
Cheers,
Rolf