So I am getting my stuff together to brew my third batch. My first was a straight attempt with Pasteurized Cider, Brown Sugar and Champagne Yeast. My second was the same recipe but I added several Vanilla Beans to the brew. For my third I was thinking of replacing the brown sugar with Maple Syrup. Looking at the sugar content it looks like 5# of brown sugar would equal a gallon of Maple Syrup. My question is this. Has anyone tried Maple Syrup before and how did it work? This may be a pretty expensive disaster if the yeast will not take to the maple syrup or the flavor profile is undesirable. I would also love to know if I should be using a different yeast.
Thank you,
DJ
Thank you,
DJ
