Originally Posted by bonsai4tim
1 month ago I diluted 1 1/3 quart of maple syrup to 1 gallon, with an OG of 1.110, added yeast nutrient, and champagne yeast.
Very active fermentation for about 1 week, then started clearing.
Its now a pale gold color, SG down to 0.980.
It still tastes sweet and slightly maple flavored. Not nearly as strongly maple flavored as when I started. Its very thin, almost no body, and the sweet is a a little unbalanced.
Any thoughts on adding acid blend and/or grape tannins? As sweet as it still tastes, it will be hard to drink much at one time (never mind the 17% abv).
Maybe bottle in 375 wine split bottles?
as far as costs--I used whole foods grade b maple syrup, $14/ quart
well the high-ish, %ABV is probably accounting for the lack of body, though strangely enough if it does still taste sweet that would be really strange with a gravity reading that low.
You could indeed, add some acid of some sort, that often counteracts too sweet a taste.
Or you could use some tannin powder (usually grape based). Either way, I wouldn't use both at the same time.
I'd try one or the other, and add a very small amount at a time until you get close to the taste you like, don't go over the top. Then leave it to age a while.
Did you take a pH reading to know how "acid" it already is ??? as you wouldn't want to use acid if the pH is already low i.e. less than 3.5 to 4.0 pH