sugar maple wine

[Reaver]

Compared to syrup, homebrewing is way easier...and cheaper

OH HELL YES! So true! Not sure which is more addicting tho.

 

[S_carve]

There are tons of uses for maple syrup and sap in home brewing and wine making. Unlike what the other guy had posted. I'v made various brews over the last 3 yrs using both. Either sugar maple or silver maple can be used. Last year the sugar maple sap was at about 1.012 and the silver maple at about 1.009. This varies year to year mostly depending on weather. I have a close friend in northern Vermont that has a small commercial operation which produces several hundred gallons of syrup per year. Two years ago he added a reverse osmosis system which draws the water out of the sap before boiling to reduce the boiling time. The sap last year out of the reverse osmosis was read at 1.130 gravity. It is still clear at this point and will darken as soon as it is heated. Anytime maple syrup is added it will darken the brew.

The beer that i have made has had maple added at every point of the process. I'v used maple sap instead of water during the boiling, I'v added maple syrup at the beginning and end of the boil, and I'v added maple syrup to carbonate. Almost all the maple flavor gets fermented out during the primary. Maple sap gives the beer a slightly woody/earthy taste. Only the maple added for carbonation is really noticed and tricky to get ratio right.

Every year we make cider also, and we have used maple syrup to help jump up the alcohol. It comes out very nice.

I have made maple wine in the past and learned some about it. I ruined 7 gallons of maple wine due to natural bacteria in the sap. Anytime it is used in wine you definetly need to get camden tablets in there within 24 hrs. There is no point making wine out of straight sap, it is too weak. You will need to either boil it down like the others said, or add heated syrup to the sap and make sure it gets diluted. Whenever you heat sap you do not want to boil it, it will burn. It needs to be heated at a slower pace. Which can be difficult to take gravity readings of. I prefer to heat the sap and add the syrup to make sure its well diluted. I use champagne yeast and yeast nutrient.

This year I will be making a wine out of straight unheated sap that has been run through the RO system. I will also make my maple wheat that i do every year and try to make a maple beer with some biscuit malt to try and make a pancake and maple sort of beer.

I can try to answer any other maple related questions based on my experience.

 

[linuxbgood]

There are tons of uses for maple syrup and sap in home brewing and wine making. Unlike what the other guy had posted. I'v made various brews over the last 3 yrs using both. Either sugar maple or silver maple can be used. Last year the sugar maple sap was at about 1.012 and the silver maple at about 1.009. This varies year to year mostly depending on weather. I have a close friend in northern Vermont that has a small commercial operation which produces several hundred gallons of syrup per year. Two years ago he added a reverse osmosis system which draws the water out of the sap before boiling to reduce the boiling time. The sap last year out of the reverse osmosis was read at 1.130 gravity. It is still clear at this point and will darken as soon as it is heated. Anytime maple syrup is added it will darken the brew.

The beer that i have made has had maple added at every point of the process. I'v used maple sap instead of water during the boiling, I'v added maple syrup at the beginning and end of the boil, and I'v added maple syrup to carbonate. Almost all the maple flavor gets fermented out during the primary. Maple sap gives the beer a slightly woody/earthy taste. Only the maple added for carbonation is really noticed and tricky to get ratio right.

Every year we make cider also, and we have used maple syrup to help jump up the alcohol. It comes out very nice.

I have made maple wine in the past and learned some about it. I ruined 7 gallons of maple wine due to natural bacteria in the sap. Anytime it is used in wine you definetly need to get camden tablets in there within 24 hrs. There is no point making wine out of straight sap, it is too weak. You will need to either boil it down like the others said, or add heated syrup to the sap and make sure it gets diluted. Whenever you heat sap you do not want to boil it, it will burn. It needs to be heated at a slower pace. Which can be difficult to take gravity readings of. I prefer to heat the sap and add the syrup to make sure its well diluted. I use champagne yeast and yeast nutrient.

This year I will be making a wine out of straight unheated sap that has been run through the RO system. I will also make my maple wheat that i do every year and try to make a maple beer with some biscuit malt to try and make a pancake and maple sort of beer.

I can try to answer any other maple related questions based on my experience.

what recipe do you use?

 

[S_carve]

for beer, wine or cider?

 

[linuxbgood]

for beer, wine or cider?

wine