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Hello

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V

Village_Drunk

Guest
Guest
Hello everyone,
I just wanted to introduce myself. I just began playing around with homebrew (mead and simmilar only, so far) this year, and so far its going quite well.
Bottles batches:
Plain (mesquite honey, good quality jasmine green tea)
Plain with Roasted cacao and madagascar Vanilla
Plain with Ginger and Lemon Zest
Plain with (true) cinnamon, clove, pepper, etc.
Ginger (mesquite honey, lots of ginger, a little pepper)

on the way:
Cranberry melomel
Maple wine
 

briankettering

NewBee
Registered Member
Jun 2, 2005
174
0
0
Greetings and welcome to the boards. It looks like you are have a grand time make mead.

I have some maple syrup waiting to be turned into a fine fermented beverage. I have made both a maple ale and a maple mead.

I have some questions about your plans for your maple wine:

What big a batch of maple wine are you going to make?

How much maple syrup are you going to use?

Any idea what yeast will be used?

And are you going to make a dry maple wine or a sweet maple wine?

Thanks!

Brian K
 
V

Village_Drunk

Guest
Guest
We use 3 gallon glass carboys for everything until the bottle.

We used 128 fl oz of maple syrup, grade B if I remember correctly (maple crest 96 oz from Costco and 32 oz grade B from Trader Joe's)
The Yeast we used was Wyeast 3632 (Dry Mead), 1/2 the packet (which is a liquid yeast with a bit of a starter built in.. much more expensive but much easier); the other half went to the cran melomel.
In general, I prefer my drinks on the dry side in almost all cases. My roommate has simmilar tastes, and he has been involved in a few of these batches. So far, we ferment to completion, no stabilization or S02.
 

Dmntd

NewBee
Registered Member
Apr 18, 2005
1,002
1
0
58
Hello Village_Drunk,

I'm Anthony in Los Angeles, made and bottled one batch of mead have 3 meads and a batch of Agave wine fermenting now.

Welcome to the forum.

Anthony
 
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