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Old 10-16-2009, 12:23 PM   #1
Firstnten
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Oct 2008
Aberdeen NJ
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How many pounds of this should I use. Should I use the same standard as Honey 11.5 oz's?

I have five cans of this stuff:

http://www.thecanadiangourmet.com/pr...ts_id=24822153

I'm going to use 5 gallons of cider and red star montrachet.

Thoughts?



 
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Old 10-16-2009, 12:39 PM   #2
CvilleKevin
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Oct 2007
Charlottesville, VA
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This post has some interesting info on using maple syrup. No word yet on how it came out
http://www.homebrewtalk.com/f32/how-...e-syrup-97274/



 
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Old 10-16-2009, 03:06 PM   #3
Firstnten
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Oct 2008
Aberdeen NJ
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Quote:
Originally Posted by CvilleKevin View Post
This post has some interesting info on using maple syrup. No word yet on how it came out
http://www.homebrewtalk.com/f32/how-...e-syrup-97274/
Thanks...............

 
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Old 10-16-2009, 03:15 PM   #4
Firstnten
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Oct 2008
Aberdeen NJ
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I went over the thread. Someone posted that it will ferment 65% of the syrup? I made cyder with molasses before maybe I should just go the same route as that? 3bls.

this stuff is over 10 bucks for a can and I got it for free.

decisions decisions.....

 
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Old 10-17-2009, 01:19 AM   #5
jackson_d
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Mar 2009
Wicker Park, Chicago IL
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I am making an attempt at a maple stout tomorrow.

Charlie's book says 1 GALLON syrup per 5 gallons of beer. 1 FREAKIN GALLON!

I actually went to whole foods and bought 4 32 oz bottles of grade B Organic Maple Syrup made by Whole Foods for freakin $18.99 each! Beersmith says OG 1.137 and 14% when its all said and done!

I dont know what to do either. I was also thinking about half at the end of the boil, and then half in the secondary. I really want me some maple flavor, but am concerned since maple syrup is mostly sucrose, that it will mostly ferment out and the beer will be super dry either way...

I might just do it an put in a freaking gallon of maple syrup and see what happens.

As far as if you should use just 11 oz and treat it like honey, whenever i use a pound of honey, I never taste the actual honey in the beer. My thought would be that you need a sh*t ton of maple syrup to get the taste, but I am nervous about an entire gallon...
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Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...

 
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Old 10-17-2009, 12:08 PM   #6
Firstnten
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Oct 2008
Aberdeen NJ
Posts: 378
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Quote:
Originally Posted by jackson_d View Post
I am making an attempt at a maple stout tomorrow.

Charlie's book says 1 GALLON syrup per 5 gallons of beer. 1 FREAKIN GALLON!

I actually went to whole foods and bought 4 32 oz bottles of grade B Organic Maple Syrup made by Whole Foods for freakin $18.99 each! Beersmith says OG 1.137 and 14% when its all said and done!

I dont know what to do either. I was also thinking about half at the end of the boil, and then half in the secondary. I really want me some maple flavor, but am concerned since maple syrup is mostly sucrose, that it will mostly ferment out and the beer will be super dry either way...

I might just do it an put in a freaking gallon of maple syrup and see what happens.

As far as if you should use just 11 oz and treat it like honey, whenever i use a pound of honey, I never taste the actual honey in the beer. My thought would be that you need a sh*t ton of maple syrup to get the taste, but I am nervous about an entire gallon...
A gallon seems allot...I'm going to use at least three LB's

 
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Old 10-17-2009, 01:14 PM   #7
jackson_d
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Mar 2009
Wicker Park, Chicago IL
Posts: 261
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plus after i read your thread closer, you are making cider and i am making beer... i just got a little excited and didnt read it close enough. but per my scale a quart is about 3#s

when making the beer, i am gonna throw in the syrup. 12# or 1 gallon. I am just gonna sparge with a little less and throw in the gal of syrup 5min before end of boil...

good luck with your cider


__________________

Fermenting: 12g Elevated Line California Lager
Kegged: Elevated Line Toast IPA, Founder's Breakfast Stout Clone, Elevated Line Blonde, Elevated Line Christmas Molasses Porter
On Deck: Death by Dunkel, Mango Lambic?, Barleywine, Wheat, Cali Lager, Pilsner, Honey Porter, etc., etc...

 
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