I've done the requisite Googling and searching here on the forum. I've found indications that folks did not get quite what they'd hope, but then again a lot of recipes include things like "add raisins and cinnamon stick and a packet of champagne yeast."
That is not the level of winemaking discussion I am looking for here.
I'm first having a hard time figuring out if it actually has a name other than "maple wine?" I have seen it described as acerglyn, but I'm pretty sure that only applies to a mead made with maple syrup. In my mind, "mead" has to have honey.
I have a couple of gallons of dark syrup (the stuff advertised as "formerly grade B") so I should have a flavorful enough fermentate. I expect like any natural sugar I'd want to come at this with a pretty high starting gravity, look for something to accentuate the flavors and not add any others. I'd think that nutrients would be concentrated and not an issue.
So, sort of shooting from the hip, I'm thinking my go-to 71B, 1.110-1.120 OG, and possibly back-sweeten a touch (with more syrup) if needed.
There are lots of questions out there about Maple Syrup Wine and few qualified answers. I'm hoping there's a few old hands out there who might share a little experience with me.
That is not the level of winemaking discussion I am looking for here.
I'm first having a hard time figuring out if it actually has a name other than "maple wine?" I have seen it described as acerglyn, but I'm pretty sure that only applies to a mead made with maple syrup. In my mind, "mead" has to have honey.
I have a couple of gallons of dark syrup (the stuff advertised as "formerly grade B") so I should have a flavorful enough fermentate. I expect like any natural sugar I'd want to come at this with a pretty high starting gravity, look for something to accentuate the flavors and not add any others. I'd think that nutrients would be concentrated and not an issue.
So, sort of shooting from the hip, I'm thinking my go-to 71B, 1.110-1.120 OG, and possibly back-sweeten a touch (with more syrup) if needed.
There are lots of questions out there about Maple Syrup Wine and few qualified answers. I'm hoping there's a few old hands out there who might share a little experience with me.