maple syrup - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > maple syrup

Reply
 
Thread Tools
Old 03-05-2011, 04:40 PM   #1
pvtpublic
Recipes 
 
Feb 2011
Winchendon, Massachusetts
Posts: 148
Liked 2 Times on 1 Posts



Does anyone know what S.G. I should boil maple sap down to?
__________________
Primary: Great Pumpkin Ale
Secondary: Maple Red Ale
Aging: nadda
Bottled: Wild Grape Pyment, Dry Hopped Mead, Wild Grape Wine, Blackberry Melomel, Plastic Melomel
Screwed Up: Pale Ale, Stout, Maple wine, Blueberry Melomel.
*Chug-a-lug, Chug-a-lug*

 
Reply With Quote
Old 03-06-2011, 11:17 AM   #2
fatbloke
 
fatbloke's Avatar
Recipes 
 
Dec 2006
UK - South Coast.
Posts: 2,699
Liked 182 Times on 167 Posts


Quote:
Originally Posted by pvtpublic View Post
Does anyone know what S.G. I should boil maple sap down to?
Damn! that's a good question.....

Though I'd have thought that because maple syrup has an added sugar content, that probably comes close to a watery honey, I'd have thought that it's a bit hit and miss.

I doubt whether a normal hydrometer would actually have graduations high enough to measure it.....

I understand that it's normally a very specialist hydrometer or a refractometer that's specially graduated to measure sugar content of honey, syrups, etc etc...

Have a bit of a google about it, I'm pretty sure it will give you enough advice about the numbers, apart from that, I'd start by reducing down the maple sap gently, then add some sugar to taste. You can always boil it down a bit further the get the consistency you want......

regards

fatbloke
__________________
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

 
Reply With Quote
Old 03-07-2011, 02:18 AM   #3
Rossnaree
Recipes 
 
Sep 2008
Upstate NY
Posts: 217
Liked 4 Times on 4 Posts


12 gallons of sap = 1-gallon must. Honestly, though, it depends on what you're trying to do. I shoot for an OG of between 1.115 and 1.130. Here's a recent thread:

http://www.homebrewtalk.com/f25/maple-wine-229305/

Have fun!

- Tim
__________________
Some knowledge will never be shared, not from a desire to conceal it, but because it is so common to the individual that it is assumed to be already known.

Primary: Chardonel
Secondary: Apfelwein, Chambourcin, Blackstone Pond American Ale, King of the North, Concord, 2nd wine from pulp of both
Bottled: Bavarian Hefeweizen, Dortmunder, King of the North (2010), Apfelwein (2010), Lesser Wilderness Mead (2010), King of the North (2nd wine - 2010)

 
Reply With Quote
Old 03-07-2011, 10:03 PM   #4
SpamDog
Recipes 
 
Dec 2006
Northern Vermont
Posts: 231
Liked 1 Times on 1 Posts


I think if I remember maple syurp is 66% sugar as required by law here in Vermont. Should be able to google it.. I would say decide what gravity you want and just shoot for that
__________________

Penguin Brewing


Upcoming: Berry Melomel, Coffee Cream Stout, Plum Mead, Acerglyn.
Fermenting/Bulk Aging: Spiced Cyser, Grape Pyment, Sweet Mead.
Bottled: Maple Porter, Honey Red Ale, JAO, Pear Mead, Sweet Zinfandel.

 
Reply With Quote
Reply
Thread Tools



Forum Jump