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Old 08-18-2013, 10:53 PM   #1
marvaden
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Default Maple Brett Brux Drink

This is a little experiment that I am doing right now to see how it turns out, and I am figuring that I will keep you all informed as I do it.

I was unable to find any recipes that were an all maple syrup fermented drink, so I decided that I should venture down this not-so-traveled road.

I made a 2 liter starter for my roughly four gallon batch in the hopes that I won't see two much of a delay before visible fermentation begins. The starter got some nice vinegar smells mixed with the maple. My hopes is that a small taste of the vinegar will remain in the finished product.

I added some spices to round out the maple syrup. Some of these are odd, but you will have to trust that at least the must/wort tasted amazing.

Spices:
Cumin Seeds - 1 tablespoon
Sage - 1 tablespoon
Cinnamon - 2 sticks
Clove - 3 whole cloves
Caraway Seeds - 1 tablespoon

To my surprise, when I took a gravity reading, it was really low (I used 3 quarts of maple syrup). I added corn sugar until I got up to 1.040.

I used Wyeast's Brettanomyces Bruxellensis strain.

I am really looking forward to find out how this experiment turns out. I will be posting pictures as I get a pellicle and any other major events.


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Old 08-19-2013, 03:26 PM   #2
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sounds interesting. i'm assuming that you diluted your 3 quarts of maple syrup... into how many gallons of water?

did you add any nutrients? i'm not sure that maple syrup has everything that yeast needs to reproduce.


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Old 08-19-2013, 03:31 PM   #3
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I made a 4.5 gallon batch. I actually ended up having to add corn sugar to get the original gravity up to at least 1.040. I did not anticipate having to do that since I figured it would have had the concentration of honey. I also added yeast nutrients just to be sure that there is something to help the health of the brett.

The wort/must tasted amazing, but obviously a bit heavy on the tongue with all the sweetness. I am letting this one ferment a bit on the warm side by just letting it be in my ambient room temperature (74) instead of in a swamp cooler. Hopefully I don't get too many fusel alcohols this way. I plan to let it go for at least 4 months before I start testing to see if the gravity remains even.
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Old 08-19-2013, 04:40 PM   #4
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Quote:
Originally Posted by marvaden View Post
I made a 4.5 gallon batch. I actually ended up having to add corn sugar to get the original gravity up to at least 1.040. I did not anticipate having to do that since I figured it would have had the concentration of honey.
maple syrup isn't quite as dense, sugar-wise, as honey. i'd have to check beersmith or an online calculator, but i'm pretty sure that even with honey you'd be well below 1.040 with 3 quarts in 4.5 gallons. so the fact that maple syrup came out below that isn't too much of a shock, IMO...
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Drinking: Tripel'ish, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout, dubbel
Carb'ing: local sour cherry kriek
Aging: TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn
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Old 08-19-2013, 04:51 PM   #5
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It all worked out in the end. I think had I gotten the sugar content high enough just using the maple syrup, the taste would have ended up being cloying at that point. The way it is now, judging by the taste of the wort/must, I anticipate this being very drinkable.
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Old 08-21-2013, 03:11 PM   #6
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So, as an update, last night I had to attach a blow off tube. The consistency of the stuff that is being blown off is the same as snot. I am a bit grossed/weirded out by this.

I think it's blowing its nose in my blow off tube/bucket...
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Old 08-21-2013, 11:12 PM   #7
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look forward to hearing how this turns out.
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Old 09-05-2013, 08:24 PM   #8
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Just as a quick update, there are some weird things going on. I had already mentioned that it was blowing off snot, but it appears the whole beverage may have a weird consistency. I will post pictures later, but it actually has visible air bubbles throughout the entire carboy in the same manner as what you see in jello.
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Old 09-06-2013, 12:49 PM   #9
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it may be that it's going through the "sick" phase due to some bacteria like pediococcus (http://embracethefunk.com/2011/08/01...tronger-after/). on the other hand, a few years ago, i tried brewing with maple sap, which had the alarming texture of spit/snot so maybe it's the ingredients...
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Old 09-06-2013, 12:55 PM   #10
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I think he's only using Brett B, no pedio. It has to be an ingredient thing.


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