Cheesefood
Well-Known Member
OK, I made some maple wine tonight. I used an extremely easy (but painful) method so I'm interested in seeing how it turns out:
Ingredients:
2 gallons Grade A 100% pure maple syrup
3 gallons water
1 tbsp yeast nutrient
Yeast:
Red Star champagne yeast
Step 1: Make a starter with 2 cups water and 1 cup syrup
Step 2: Fall down the freakin' basement steps with an ale pail, 3 gallon jugs of water and a quarter gallon of syrup
Step 3: Scream, then get into an argument with wife. Topic: "I didn't come down to help you while you were screaming in pain because I asked if you were OK and you didn't say anything"
Step 4: Get over it.
Step 5: Pour 2.5 gallons of water (lost a half gallon in the trip) into glass carboy with 2 gallons of syrup.
Step 6: Boil 1 gallon of water with 2 tbsp of yeast nutrient. (Half of this goes for the cyser I also made).
Step 7: Pour the hot water directly into the carboy. Shake.
Step 8: Pour half of starter into carboy.
Step 9: Cap
Step 10: Pour glass of something much stronger than a hombrew. My back is gonna be bruised tomorrow!
OK, so now to be serious. The color is an awesome dark amber. I tried to photo, but the batteries on my cam are dead. I'm very interested in seeing how well this ferments down. I should have taken an OG reading, but I was in too much pain to remember.
I'll post more as it progresses. I'm really interested in seeing how the champagne yeast will ferment the syrup.
Ingredients:
2 gallons Grade A 100% pure maple syrup
3 gallons water
1 tbsp yeast nutrient
Yeast:
Red Star champagne yeast
Step 1: Make a starter with 2 cups water and 1 cup syrup
Step 2: Fall down the freakin' basement steps with an ale pail, 3 gallon jugs of water and a quarter gallon of syrup
Step 3: Scream, then get into an argument with wife. Topic: "I didn't come down to help you while you were screaming in pain because I asked if you were OK and you didn't say anything"
Step 4: Get over it.
Step 5: Pour 2.5 gallons of water (lost a half gallon in the trip) into glass carboy with 2 gallons of syrup.
Step 6: Boil 1 gallon of water with 2 tbsp of yeast nutrient. (Half of this goes for the cyser I also made).
Step 7: Pour the hot water directly into the carboy. Shake.
Step 8: Pour half of starter into carboy.
Step 9: Cap
Step 10: Pour glass of something much stronger than a hombrew. My back is gonna be bruised tomorrow!
OK, so now to be serious. The color is an awesome dark amber. I tried to photo, but the batteries on my cam are dead. I'm very interested in seeing how well this ferments down. I should have taken an OG reading, but I was in too much pain to remember.
I'll post more as it progresses. I'm really interested in seeing how the champagne yeast will ferment the syrup.