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Looks good, just make sure to always check the ingredients.

Noted. And I agree that Grade B seems that it will give stronger flavor, as of now it appears I have two 4-liter glass jugs(former wine containers) so I will be doing two batches, Grade B dark amber and Grade A fancy. I will post results when I get to that point.

Greetings from a fellow plant enthusiast.

Does anyone know if Yeast Nutrient would be fairly essential to a maple wine? Or would it be possible to bypass nutrient? Doing some more research I have found that maple syrup contains large amounts of zinc and nitrogen, which I understand is necessary for yeast growth.

You also have to remember, it's not just the temperature that is pasteurizing, but also the internal pressure in the bottle. If you ever took physics recall the gas laws. (When heated, gasses build pressure when they cannot increase in volume.) This means that during pasteurization, the...

You can bottle it then, try not to drink it all before the six month mark. :mug:

I wouldn't go so far as to say, "need." But if you want it to be clear, then you will absolutely need pectic enzyme. Sometimes I like to keep it cloudy to make it rustic looking.

I guess I learned something new today.

Check the ingredients, it should be something like, (Apple Juice, Absorbic Acid[Vitamin C]) Potassium Sorbate will inhibit fermentation.

If not immediately pitching yeast, I refridgerate.

Personally I would bottle it, stove pasteurize, then try a little. The pasteurization would kill any baddies in it, and possibly denature any toxins.

Personally I would just thaw them and dump them into secondary.

I used software for a close guess and I had planned on measuring the sg. As for yeast I currently only have the Lalvin 1118 on hand. I may purchase other strains but i'm not completely sure yet. I had thought about adding more syrup in stages. Overall, I am keeping this to a 1 gallon batch...

I am going to attempt to make maple mead in the next few weeks, just posting my recipe for critique. 3 quarts water 1 quart maple syrup Lalvin EC-1118 yeast 10 rasins This should put me at a SG of 1.093. I might backsweeten before bottling to carb.

It says four on the site.

My first attempt at a label.

The same type of lemonade you fermented would be my recommendation, it will add sweetness back to it, because my understanding is that a a SG of 1.000, it's pretty dry.

It's not, unless you have permits to use it for fuel. And it's against the forum rules to discuss methods of distillation.

Hopefully, because as of January 22nd, that will occupy my only carboy.

Pasteurized means that you have killed all the bacteria and yeast in the liquid by heating it. After a few days if you don't see fermentation add more yeast. (This is also known as pitching.)