Hi All,
I made my first batch of maple cider and I gotta say that I didn’t expect the maple to really come through but it did.
I used 5 gallons of fresh pressed orchard cider, 1 lb of granulated maple sugar and WLP002 yeast as that usually cuts off and leaves a tiny bit of sweetness and apple aroma.
I fermented around 58 degrees for a month or so and then racked to secondary with one sugar maple wood spiral for 2 months.
I kegged it up this past weekend and was pleasantly surprised. You get a bit of maple just after the apple and it did leave a little sweetness.
I will certainly be making this again!
I made my first batch of maple cider and I gotta say that I didn’t expect the maple to really come through but it did.
I used 5 gallons of fresh pressed orchard cider, 1 lb of granulated maple sugar and WLP002 yeast as that usually cuts off and leaves a tiny bit of sweetness and apple aroma.
I fermented around 58 degrees for a month or so and then racked to secondary with one sugar maple wood spiral for 2 months.
I kegged it up this past weekend and was pleasantly surprised. You get a bit of maple just after the apple and it did leave a little sweetness.
I will certainly be making this again!
