Litoris
Member
ok, someone with more experience talk to me about whether this sounds viable and if not, why:
1 gallon Acerglyn
1.75 c light honey (probably clover)
1.75 c grade B pure maple syrup
water to make up the gallon
Red Star Pasteur Blanc (or another champagne yeast)
Rack at 2-3 month intervals, feeding 1 c maple syrup until we hit stabilization or 12% before bottling.
This is the scaled down idea, obviously, I want someone to break it for me (if it isn't viable) and add suggestions (if it is).
1 gallon Acerglyn
1.75 c light honey (probably clover)
1.75 c grade B pure maple syrup
water to make up the gallon
Red Star Pasteur Blanc (or another champagne yeast)
Rack at 2-3 month intervals, feeding 1 c maple syrup until we hit stabilization or 12% before bottling.
This is the scaled down idea, obviously, I want someone to break it for me (if it isn't viable) and add suggestions (if it is).