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The problem wasn't the fermentation. After reading previous threads on maple wine, if fermented to dryness, much of the time one loses the maple flavour which I did not want to do, so I stabilized and cold-crashed and rack the wine, leaving the yeast behind. It is possible that it may be a bit...

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...

One more final question. I've now bottled the bentonited wine which is not 100% clear but much clearer than it was. I am hoping for it to clear in the bottle over time. My question is, how long do you think after brewing would it take to mellow out a bit? I can't wait a whole year to drink...

OK, thanks for the advice. The batch of mead I made was spiced with cloves, vanilla and cinnamon, so I decided to leave this batch unspiced and unaltered, as I love the taste of maple/caramel in general. What I did do, however, was split up the must and fermented in two smaller containers; one...

Hmm thanks. It's not pure maple syrup. Pure syrup would probably have too high a gravity for yeast to begin fermentation. It is a 1:1 dilution with water, 2L syrup, 2L water for an OG of 1.152. Even that is on the higher side. Anyway, the batch of mead I made before this, I added pure...

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...