Acerglyn Recipe

[CraftBeerYeti]

Getting back into brewing after taking off 15+ years. Wanted to start with a simple Acerglyn, something small, around 2.5 gal. I’ve searched around a bit, found a lot of varying recipes. Any ideas? Thanks

 

[Seamonkey84]

This is better off in the mead forum, but most of the maple syrup flavor gets fermented out, so many use honey or sugar first, then add syrup in towards the end, or just use it to back sweeten.

 

[CraftBeerYeti]

This is better off in the mead forum, but most of the maple syrup flavor gets fermented out, so many use honey or sugar first, then add syrup in towards the end, or just use it to back sweeten.

My fault, when I was posting it, I didn’t notice that option on my phone. I figured it all fell under one group, Mead, Wine, Cider, and Sake. Good to know for future posts, thanks.

So if I’m only doing like a 2.5 gallon Acerglyn, if I added, say 16oz of maple syrup to back sweeten, you think that could work?

 

[Redeemer]

I think you can retain some of the maple flavor but using maple syrup exclusively can be cost prohibitive. I like to use Apple juice, or blueberry, along with the syrup. It boosts the ABV, and I can pick up maple notes on the back end. I prime with maple syrup too because I like it carbonated.

Just FYI, what I said above, is not widely accepted practice as far as I am aware. It's just how I like to do it.

 

[Seamonkey84]

That depends on how sweet you want it. I’m not as familiar with maple syrup, as I work with either table sugar or honey. But that most likely would put it in the semi-dry/semi sweet range. The darker the syrup, the deeper the flavor you’ll get out of it. Everything I’ve read says to use grade B syrup.