patbastien
New Member
Ok Guys,
Here it is really simple and insanely delicious.
Sorry about the metric for you guys down below the Canadian border.
7kg of the darkest grade of maple syrup available (do not use grade A)
23L of reverse osmosis water
10g yeast nutrient
30g yeast energizer
10g Irish moss
Boil the above for 15 minutes to kill off any bacteria. Cool rapidly and pitch 2 packages of a neutral Ale yeast such as Nottingham or US-05.
Primary 4 weeks
Secondary 4 + weeks
The end result is a golden colored wine that hits about 12%. It has a maple aftertaste, but the first flavor is an incredible blend of sweet and dry tones.
After making my first batch - I just went all out and made a quadruple batch. I never want to live another day without a supply of this in beer collection.
It's super simple - but that's the beauty of maple syrup! It'S got all the magic it needs already.
I'd love to hear about any other people who've experimented along this vein.
Thanks brewfriends
Here it is really simple and insanely delicious.
Sorry about the metric for you guys down below the Canadian border.
7kg of the darkest grade of maple syrup available (do not use grade A)
23L of reverse osmosis water
10g yeast nutrient
30g yeast energizer
10g Irish moss
Boil the above for 15 minutes to kill off any bacteria. Cool rapidly and pitch 2 packages of a neutral Ale yeast such as Nottingham or US-05.
Primary 4 weeks
Secondary 4 + weeks
The end result is a golden colored wine that hits about 12%. It has a maple aftertaste, but the first flavor is an incredible blend of sweet and dry tones.
After making my first batch - I just went all out and made a quadruple batch. I never want to live another day without a supply of this in beer collection.
It's super simple - but that's the beauty of maple syrup! It'S got all the magic it needs already.
I'd love to hear about any other people who've experimented along this vein.
Thanks brewfriends