Using maple instead of honey???

[Squatchy]

So I bought 2.5 gallons of Vermont Grade b Maple syrup. I needed some for a different batch. I wanted to find out if anyone here has fermented with maple rather than honey and what you could tell me about the outcome. I am open to yeast suggestions as well.

Thanks

Ryan

 

[Medsen Fey]

I've tasted maple wine. It was good sweet, but a dry one can have some resin-like character.

 

[mannye]

It's been covered extensively. I think mostly people see maple a a flavor adjunct.

 

[joemirando]

How much of the original maple character is left in something like that? I ask because the mead that I've made that I like the best actually retains very little essence of the original fermentable. It tastes more like grape wine than anything to do with honey. And that's okay. "Tastes good" is "tastes good".

Thanks

 

[Shelley]

Search the forums for "acerglyn". You'll find a lot of recipes and evaluations. To get an acerglyn to retain the maple essence, you really need to backsweeten it.

 

[Medsen Fey]

If done right, it can retain plenty of maple aroma and flavor.

Sent from my THINGAMAJIG with WHATCHAMACALLIT