marvaden
Well-Known Member
This is a little experiment that I am doing right now to see how it turns out, and I am figuring that I will keep you all informed as I do it.
I was unable to find any recipes that were an all maple syrup fermented drink, so I decided that I should venture down this not-so-traveled road.
I made a 2 liter starter for my roughly four gallon batch in the hopes that I won't see two much of a delay before visible fermentation begins. The starter got some nice vinegar smells mixed with the maple. My hopes is that a small taste of the vinegar will remain in the finished product.
I added some spices to round out the maple syrup. Some of these are odd, but you will have to trust that at least the must/wort tasted amazing.
Spices:
Cumin Seeds - 1 tablespoon
Sage - 1 tablespoon
Cinnamon - 2 sticks
Clove - 3 whole cloves
Caraway Seeds - 1 tablespoon
To my surprise, when I took a gravity reading, it was really low (I used 3 quarts of maple syrup). I added corn sugar until I got up to 1.040.
I used Wyeast's Brettanomyces Bruxellensis strain.
I am really looking forward to find out how this experiment turns out. I will be posting pictures as I get a pellicle and any other major events.
I was unable to find any recipes that were an all maple syrup fermented drink, so I decided that I should venture down this not-so-traveled road.
I made a 2 liter starter for my roughly four gallon batch in the hopes that I won't see two much of a delay before visible fermentation begins. The starter got some nice vinegar smells mixed with the maple. My hopes is that a small taste of the vinegar will remain in the finished product.
I added some spices to round out the maple syrup. Some of these are odd, but you will have to trust that at least the must/wort tasted amazing.
Spices:
Cumin Seeds - 1 tablespoon
Sage - 1 tablespoon
Cinnamon - 2 sticks
Clove - 3 whole cloves
Caraway Seeds - 1 tablespoon
To my surprise, when I took a gravity reading, it was really low (I used 3 quarts of maple syrup). I added corn sugar until I got up to 1.040.
I used Wyeast's Brettanomyces Bruxellensis strain.
I am really looking forward to find out how this experiment turns out. I will be posting pictures as I get a pellicle and any other major events.