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I had a maple wine experiment that I started about a month ago. I fermented a 1:1 mixture of maple syrup and water to retain a dominant maple flavour in the final product. Most of it was oaked with medium toast American oak and the chips have been re-inserted into the bottles for oaking to...

I've made a small batch of "maple wine". Brewed it at essentially at 1:1 ratio - 2 litres of Dark Amber Grade A syrup added to 2 litres of water. I halted fermentation by adding sulphites and refrigerating at 39F, or 4˚C. I wanted to add bentonite to clarify it so that I could bottle and...