Thinking about brewing with maple sap, help?

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thatsus02

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I am thinking about brewing a batch with fresh map sap this spring when the sap is high sugar content. Would like some input on any problems I might encounter. Also maybe some direction into a style or base recipe to use. Thanks.:D
 
Sap is really thin, without much sugar in it. You can replace water with sap in a recipe, but I don't think you'd get much flavor or SG points out of it. It takes like 40 gallons of sap to make 1 gallon of syrup, so the sap is pretty diluted.
 
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