Beer Smith tells me that the potential for Maple Syrup is 1.030, and that its dry yield fine grain is 65.20%. However, I doubt these values because Beer Smith doesn't make any distinction between the different grades of maple syrup. I have some grade A dark amber that I'd like to add to a breakfast stout that I have fermenting. The label says it has 53g of sugars (mostly sucrose according to the Wikipedia
) per 1/4 cup.
Beer Smith also says that plain sucrose has a potential of 1.046 and a yield of 100%. My guess is that yield refers to the mass of ferment-ables per mass of product. Therefore, I think I can pretty easily calculate the yield of a specific grade of syrup with the information on its label and a scale (mass of sugars per serving/service size * volume of syrup/mass of volume of syrup).
I need help with the potential value though. I think it has to do with the ferment-ability of the product, but I don't know for sure. Can anyone help?