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Salmoneye, I found--
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June in SD    Posted 11-02-2002 at 16:00:27       [Reply]  [Send Email]
A recipe for Mead from Maple Syrup. Are you interested?

Sure!    Posted 11-03-2002 at 05:40:23       [Reply]  [Send Email]
I have not made any spirits in years...still have all the equipment around here somewhere though...

I would love to see the recipe!


June in SD    Posted 11-03-2002 at 08:07:13       [Reply]  [Send Email]
Maple Mead

3--1/4 pounds, maple syrup
7 pints, water
1/2 teaspoon, acid blend
3/4 teaspoon, yeast energizer
1 campden tablet
1 package, Red Star champagne yeast

It'll take about a day to really get fermenting, and should go like crazy for 4 to 6 weeks. Rack off the yeast sediment at that time and then re-rack at least 3 times at 3 month intervals. It'll be ready to bottle by 9 or 10 months of age, but the longer it sits, the mellower and smoother it becomes.
If you want to try this in a 5 gallon batch, use (in 6 gallon primary): 1 1/2 gallons of maple syrup 4 gallons water 2 tsp acid blend 4 tsp yeast energizer 1 campden tablet 1 pkg Red Star champagne yeast

OG: 1047

If you are going to make a small quantity of this brew, I sugget that you follow this recipe fairly closely.

Maple Wine and Traditional Mead

8-9 quarts, maple syrup or about 5--1/2 quarts, honey
5 teaspoons, yeast nutrient
15 grams (1 pack), champagne or any white wine yeast

Hydrate the yeast in warm water and dissolve the yeast nutrient in hot water. Mix the maple syrup or honey with cold water in a large open container to almost 5 gallons at your target specific gravity. Splash or spray the water to oxygenate the must so that the yeast can multiply rapidly.
Pitch the dissolved yeast and yeast nutrient, dregs included, into a glass carboy. Then splash in the must and slosh around until well mixed, oxygenated, and full.
Use a blow off tube for the first few days and then switch to a water trap. After about 60 days, when the maple wine is crystal clear and you can shine a flashlight beam right thru the carboy onto the wall, bottle your maple wine. It is ready to drink immediately. Make some for Christmas!
I always use yeast nutrient and plenty of yeast for starter, so the fermentation takes off with a bang and the rapidly rising alcohol content quickly kills anything else. For this reason I have never heated the maple syrup or honey, and have had no problems with contamination.
This is from

Ron/PA    Posted 11-03-2002 at 04:58:41       [Reply]  [No Email]
Whats Mead??

June in SD    Posted 11-03-2002 at 05:15:34       [Reply]  [Send Email]
Mead is wine made from Honey. Absolutely delightful. There are many, many recipes for Mead out there on the web, but this was the first one I found using maple syrup.
I would share this with anyone who does their own sugaring

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