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Maple wine
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deadcarp    Posted 03-02-2004 at 16:30:54       [Reply]  [No Email]
well wouldn't you know it? i kidded about making maple cider this morning and then realized it's not such a bad plan. i mean we traditionally boil off a goodly share of the sap, and that only enhances the air right? It's not even condensed for pig feed. So i'm thinking it's mostly water but then so's coke and look what fortunes that's made. so like most good ideas, i went snooping. There it was - maple wine. and they were trying it in 92! am i slow or what? :)

MIchael M    Posted 03-02-2004 at 17:21:26       [Reply]  [No Email]
OK, I have been keeping a secret. I am a home brewer, beers, wines, and especially mead, fermented honey. I once made over four hundred gallons in a year.
I have a good friend who brews, and he makes a variety of maple enhanced brews, though I have never had any straight maple wine. If it is like most wines, there is enough maple to give it a good flavor, and then the majority of the fermentable sugar is added. If'n ya like maple, then you'll probably like maple wine...
I want ot make watermelon wine, see if'n anyone around here can do that dance.....

deadcarp    Posted 03-02-2004 at 19:24:04       [Reply]  [No Email]
Well i was kinda thinking - you've got this great flavor right? and we're treating it like some kinda unruly daughter where here it could be a famous model. And there's alot of boil-off going nowhere. Sounds like it could use some fresh thought toward a new approach.

Right now "pancakes but if you're good we might let you sit on a waffle". well hey! I'm thinkin what's wrong with somma that nice flavor during the day or at supper or ------ we do that with bread and spuds and coffee and tomatoes right? How could you use maple flavor all day? Perfume maybe? Car fresheners? Who knows.

But then think about recovering the wasted steam for the new demand. Australians scrape Vegemite outa brewery vats and it's in every store. Or am i thinking too far outa the box? :)

here is an expert    Posted 03-02-2004 at 17:46:19       [Reply]  [No Email]
wine maker's homepage, he has helped many times with advice and has a large recipe page. If it can be made into wine, he knows how.

Can I...    Posted 03-02-2004 at 16:50:28       [Reply]  [No Email]
Just stick to Bourbon please?

Salmoneye, Who Wonders Why Anyone Would Ruin Good Syrup Like That LOL

TimV    Posted 03-02-2004 at 18:31:32       [Reply]  [No Email]
Now, now Salmoneye--you don't ruin GOOD syrup like that, you ruin BAD syrup like that!! I've always used "blackstrap" when making fermented maple products--it's easier to lay my hands while parting with a minimal amount of cash and/or favors. I've got 5 gallons of honey/Maple mead setting on my kitchen floor right now--it's about 3 years old, and just coming into its own. I've also done straight Maple, and a buddy of mine does what he calls "sapjack"--an apple/maple combo that is guaranteed to be the life of any party he brings it to! You can also ferment the sap before boiling, though of course you usually need to add sugar of some other sort to compensate. A friend of mine always uses the last syrup of the year (which, as you probably know, is usually "buddy" and not that great for human consumption) to make 'shine out of. I'll leave the results to your imagination, but suffice to say that one small glass was usually plenty....

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