|June in SD ||
Posted 11-03-2002 at 08:07:13
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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
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 www.stoutbillys.com