i have 5 gallons of aceryglyn bulk aging right now that at last tasting was on the verge of greatness, but was still too yeasty to really know the final outcome.
when i was doing my calculations i found that maple syrup doesn't have enough sugar to do a straight acergyn without using a little honey to help fermentation. ended up using 1 gallon of maple syrup plus 6 lbs of wildflower honey. you also need to add a little more fermaid and DAP than usual.
i find that the maple really plays in the finish and aftertaste but the initial taste is more honey/meady. my understanding now is that the maple sugar is more easily digested by the yeast so gets used up before the honey sugars, so if i do a repeat of this, I'd probably put half of the maple in at the start of fermentation and half in as a later addition maybe one or two weeks in.
I also added three vanilla beans to the party for a subtle vanilla note that i think helps bring out more of the maple.
as to your question, use the mead calculator at gotmead to calculate out how much maple you would need for a straight maple wine, it's probably going to be close to 1.5 gallons of the stuff, and let us know how it comes out!
on that note, has anyone tried making an acerglyn out of birch syrup? in my mind a birchy/wintergreen mead (think birchbeer) would be pretty awesome.
happy brewing!
- Jones