Hrahn1995
Well-Known Member
Ingredients:
2lbs Honey
480ml Dark Grade A Maple Syrup
EC-1118
Followed a traditional Mead method where i heated the honey, Maple syrup just so it was pourable and mixed with water and a pinch or 2 of yeast Nutrient. capped and allowed to sit for 28 days completely undisturbed untill it was still which was about at the 3 week make. Then i racked it twice to clear. Taste is definately sharp because its young so i will report back on the taste in a couple months. i think the next Acerglyn i will do will be with a D grade Syrup because it will have more maple flavor. Any Questions? make sure to ask!
2lbs Honey
480ml Dark Grade A Maple Syrup
EC-1118
Followed a traditional Mead method where i heated the honey, Maple syrup just so it was pourable and mixed with water and a pinch or 2 of yeast Nutrient. capped and allowed to sit for 28 days completely undisturbed untill it was still which was about at the 3 week make. Then i racked it twice to clear. Taste is definately sharp because its young so i will report back on the taste in a couple months. i think the next Acerglyn i will do will be with a D grade Syrup because it will have more maple flavor. Any Questions? make sure to ask!