vtchuck
Well-Known Member
Second year I've done this:
12 lbs clover honey
Boiled and cooled maple sap... reduced ~15-20%
Lavin D-47
Staggered nutrient additions.
The maple sap ups the ABV (sap straight from the tree is about 2% sugar)
and I think adds some readily available fermentables that boost
the yeast activity. Last years batch was delicious... I only have 3 bottles left.
12 lbs clover honey
Boiled and cooled maple sap... reduced ~15-20%
Lavin D-47
Staggered nutrient additions.
The maple sap ups the ABV (sap straight from the tree is about 2% sugar)
and I think adds some readily available fermentables that boost
the yeast activity. Last years batch was delicious... I only have 3 bottles left.