Mapfelwein

[Aquavitae]

I saw a recipe for Mapfelwein in the recipe database on here. It sounds derrishus. The only thing is...it's a 5 gallon recipe. I was wondering if any of you mead gurus could take a look and see if/how it would scale down to a 1 gallon batch. Also, is there a particular yeast I would use for that?

 

[Zbay]

Do you got a link to the one you're looking at?

 

[RDWHAHB]

Divide by 5?

 

[Aquavitae]

https://www.homebrewtalk.com/f81/mapfelwein-22221/

Not a lot of detail given. Thus my cry for help!

 

[fatbloke]

After reading the linked thread, I'd just divide it by 5 and use the one pack of yeast.

If his method was as basic as the thread suggests, then properly managed and it should get drier.....

 

[biochemedic]

I would hesitate to call this a mapfelwine...I'll bet you get very precious little (read: probably none) maple flavor from adding a quart in a 5 gal batch. I'll admit I've never brewed or tasted that particular recipe, but I've used maple syrup in brewing before, and it's a pretty subtle flavor. I would be more inclined to ferment everything else separately, then add the maple syrup after the primary fermentation slows down. If you do plan on bottling/bottle conditioning, you can also consider priming with maple syrup.

I've read that Grade B syrup has a stronger flavor...I've only brewed with Grade A because it's more available, but I plan on trying Grade B in one of my recipes when I can get a hold of some.