I am currently brewing my first mead, an acerglyn and I have read conflicting accounts about when to add the maple syrup. Many have commented that maple syrup flavour is lost in the primary ferment and advise only back sweetening, which is the direction I have opted to take, yet so many recipes include maple syrup in the must and I have just come across this Reddit post, where the user curgoth writes...
"... four different batches of acerglyn... Two were fermented with a blend of maple and honey, one with just honey, one with just maple. All were then stabilized and back-sweetened up to 1.020. The all maple batch tasted much, much more maple-y than the others, and the one that only met maple at back-sweetening isn't all that maple flavoured"
I just want to make my acerglyn the best it can be! Any input would be greatly appreciated.
"... four different batches of acerglyn... Two were fermented with a blend of maple and honey, one with just honey, one with just maple. All were then stabilized and back-sweetened up to 1.020. The all maple batch tasted much, much more maple-y than the others, and the one that only met maple at back-sweetening isn't all that maple flavoured"
I just want to make my acerglyn the best it can be! Any input would be greatly appreciated.