Quebecbrew
Member
- Joined
- Aug 9, 2015
- Messages
- 5
- Reaction score
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Hello there,
I just wanted to share our experience on the maple "mead" we did last year. I did quite a lot of research before starting it, but I haven't find lot of information about it. Here is my experience with this great alcool so you can do the same!
Here's the recipe:
- 8 L of grade C maple syrup (amber)
- 15 L water
- juice from 2 oranges
- Lalvin K1-V1116
Initial density 1.118
Final gravity (before aditionnal maple) 0.9900
projected ABV 16.6%
The instructions are quite simple, you start it off like a normal mead (minus the pasteurisation). We transfered it after 3 weeks in a plastic carboy. We let it ferment for about 2 more months in the secondary and then bottled it.
Before bottling it, we added 0.7 L to 1.5 L (to taste) of maple syrup to the entire batch for the taste, because it was very (very) dry.
The final product is just heavenly. One of my best drink ever (seriously).
I hope you get a chance to try something like this,
cheers!
I just wanted to share our experience on the maple "mead" we did last year. I did quite a lot of research before starting it, but I haven't find lot of information about it. Here is my experience with this great alcool so you can do the same!
Here's the recipe:
- 8 L of grade C maple syrup (amber)
- 15 L water
- juice from 2 oranges
- Lalvin K1-V1116
Initial density 1.118
Final gravity (before aditionnal maple) 0.9900
projected ABV 16.6%
The instructions are quite simple, you start it off like a normal mead (minus the pasteurisation). We transfered it after 3 weeks in a plastic carboy. We let it ferment for about 2 more months in the secondary and then bottled it.
Before bottling it, we added 0.7 L to 1.5 L (to taste) of maple syrup to the entire batch for the taste, because it was very (very) dry.
The final product is just heavenly. One of my best drink ever (seriously).
I hope you get a chance to try something like this,
cheers!