I make meads and beer but a friend makes his own maple syrup. Expense will not be a problem.
Has anybody ever made a maple syrup "mead" or m.s. wine? Any tips, hints, recipes (proven)? I realize that most maple flavor will go away. But will it come back like honey notes do after a mead is aged?
Also, i can/ will have access to the maple sap as well. I was thinking of using this along with the syrup itself.
Hopefully Yooper will chime in. Shes fermented everything i think
Has anybody ever made a maple syrup "mead" or m.s. wine? Any tips, hints, recipes (proven)? I realize that most maple flavor will go away. But will it come back like honey notes do after a mead is aged?
Also, i can/ will have access to the maple sap as well. I was thinking of using this along with the syrup itself.
Hopefully Yooper will chime in. Shes fermented everything i think