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Old 09-17-2008, 01:41 AM   #1
Putzenbrau
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Sep 2008
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I want to brew a batch of cider for the holidays, and given that it's fall, this seemed like an appropriate combination of ingredients. I'm not sure how much maple syrup (or what kind) to use in the cider. I'd like the maple to be prominent, but not overpower the apple. How much syrup should I use per gallon of cider? Does the maple flavor tend to ferment out? If so, would I be better off using syrup to back sweeten the cider?

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Old 09-17-2008, 03:12 AM   #2
devaspawn
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Feb 2008
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Maple sugar would ferment out. No reason you can't use it but if you want the maple flavor, pasteurize it and backsweeten with it.



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Old 09-17-2008, 06:04 AM   #3
Putzenbrau
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Sep 2008
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Why do some people add maple to their primary then?

 
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Old 09-17-2008, 12:43 PM   #4
will_cbe
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Jun 2008
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There's a lot more to maple syrup than just the sugar. But fermenting does change the flavor of whatever you start with.
If you want it to taste like maple flavored cider, then stabilize and backsweeten.
If you want it to taste like fermented syrup and apple juice, then add it to your juice.
I think this calls for two batches.
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