I started a 1G batch of Maple wine on 3/8/17. Boiled down 12 G sap down to almost 1G, and dumped it onto 1/2lb chopped golden raisins. SG at that point was 1.130 which was a bit higher than I wanted, so I diluted with 42 oz. boiled-then-cooled water to get an OG of 1.102. Added 1 tsp of bread yeast, 1/2 tsp wyeast nutrient, 1/2 tsp LD Carlson nutrient all boiled together for nutrient purposes, plus 2 tsp. acid blend, and 1 oz. oak cubes that had been soaking in rum(for tannins). Also added 1tsp of maple extract and 1/2 tsp. vanilla extract. Pitched 1 pkt. of Red Star Cote des Blanc. After 1 week I racked it off the sediment into a 1G glass carboy. This weekend I plan to check an SG and rack it off the lees for the 1st time. She's pretty cloudy, so I moved it out to my cold garage for a couple days ahead of time. 1st time doing a maple wine, so don't have any expectations on how it will turn out.