1 month ago I diluted 1 1/3 quart of maple syrup to 1 gallon, with an OG of 1.110, added yeast nutrient, and champagne yeast.
Very active fermentation for about 1 week, then started clearing.
Its now a pale gold color, SG down to 0.980.
It still tastes sweet and slightly maple flavored. Not nearly as strongly maple flavored as when I started. Its very thin, almost no body, and the sweet is a a little unbalanced.
Any thoughts on adding acid blend and/or grape tannins? As sweet as it still tastes, it will be hard to drink much at one time (never mind the 17% abv).
Maybe bottle in 375 wine split bottles?
t
as far as costs--I used whole foods grade b maple syrup, $14/ quart
Very active fermentation for about 1 week, then started clearing.
Its now a pale gold color, SG down to 0.980.
It still tastes sweet and slightly maple flavored. Not nearly as strongly maple flavored as when I started. Its very thin, almost no body, and the sweet is a a little unbalanced.
Any thoughts on adding acid blend and/or grape tannins? As sweet as it still tastes, it will be hard to drink much at one time (never mind the 17% abv).
Maybe bottle in 375 wine split bottles?
t
as far as costs--I used whole foods grade b maple syrup, $14/ quart