My wife makes one. She uses 3 lbs (~1 quart) quality maple syrup to 1 gal water. Then uses a basic yeast like Nottingham. Be careful you don't over ferment or it will come out very cidery with virtually no maple flavor. Maple syrup like honey likes to ferment completely dry so i'd either sample a lot or use a real time hygrometer, like tilt, to measure and track the gravity so you can kill it at the right time without making it into a weird cider. We've made five 5 gal batches in the last few years and none have been consistent using uncontrolled fermentation.I need a maple syrup wine recipe, a very simple basic recipe.
Enter your email address to join: