maple syrup??
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maple syrup??
the maple syrup is running good around here and i got wondering if anyones ever tried it. seems like you would run it the same as molasses. it sounds to me it would taste good ran through a pot still.
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BW Redneck
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- Joined: Sun Dec 10, 2006 11:57 am
- Location: 1000 acre farm, Ohio
From what I hear, (and I may be wrong) maple syrup doesn't have as many nutrients as molasses. I'd treat it more like a mead ferment. Do a search on "Mead".
Maple syrup and honey don't have the same sugar content, so make sure to use a hydrometer.
I've never done either, so I can't really offer as good of advice as someone who has.
Maple syrup and honey don't have the same sugar content, so make sure to use a hydrometer.
I've never done either, so I can't really offer as good of advice as someone who has.
"If you can't dazzle them with brilliance... baffle them with bullshit."
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20lt small pot still, working on keg
"Don't steal. The government hates competition."
"Believe none of what you hear, and only half of what you see"
20lt small pot still, working on keg
homebuilt there is a recipe on the main site for maple syrup wash.
I have been wanting to try one myself. unfortunately it is not cheap even the low grade stuff.One of the guys I work with is from Maine; 30hour drive away, said he would bring me some from his families sugar camp next time he visits. So for now I wait
I have been wanting to try one myself. unfortunately it is not cheap even the low grade stuff.One of the guys I work with is from Maine; 30hour drive away, said he would bring me some from his families sugar camp next time he visits. So for now I wait
have fun; BE SAFE
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possum
- Distiller
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- Location: small copper potstill with limestone water
Homebuilt, if you have access, you might be able to ferment the raw sap, instead of concentrating the sugar and then dilluting it.
Try a hydrometer reading, and maybe crush up a multivitamin, and some yeast nutrient. I'm just guessing here, I never tried it, but if there is alot of mapletaping in your region, sap might be easier...although you might have to bring it to a boil to avoid wild yeast/bacteria..I am not sure.
There is a section in the homedistiller.com with a maple syrup wash.
Try a hydrometer reading, and maybe crush up a multivitamin, and some yeast nutrient. I'm just guessing here, I never tried it, but if there is alot of mapletaping in your region, sap might be easier...although you might have to bring it to a boil to avoid wild yeast/bacteria..I am not sure.
There is a section in the homedistiller.com with a maple syrup wash.
Hey guys!!! Watch this.... OUCH!
Got a recipe for birch sap wine and maple is a bit sweeter. Calls for 1imp gal sap to 3 lb sugar 1 orange and 2 lemons and nutrient. I'm sure maple would be about the same.
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take the special bus
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take the special bus
or occasionally pee on yourself..
You hang in there sunshine, you're friggin' special
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old_red_eye
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I've make both Birch and Maple Sap wine and use the same recipe for both.
5 gallons sap (I actually use 7 gallons and boil it to 5 gallons)
4 limes (washed and sliced)
4 oranges (washed and sliced)
5 lbs seedless golden raisins (can substitute with 4 cans of Welch's WHITE grape concentrate)
**** Raisins make better tasting wine but grape concentrate makes it clearer)
approx. 10 lbs of sugar (SG to 1.090)
25 cloves
1 tsp grape tannin
1/4 tsp potassium metabisulfate (I never use campden tablets)
5 tsp yeast nutrient
71B-1122 yeast
I leave it in the carboy for 8-10 months and then bottle.
This makes a very good white wine with high alcohol.
I have distilled some of this in a de-refluxed still and find in makes a good martini.
For all the work I would just rather drink the wine.
For the past couple of years, I have also made birch syrup. I just took my
cans down today but made this much for fun.
5 gallons sap (I actually use 7 gallons and boil it to 5 gallons)
4 limes (washed and sliced)
4 oranges (washed and sliced)
5 lbs seedless golden raisins (can substitute with 4 cans of Welch's WHITE grape concentrate)
**** Raisins make better tasting wine but grape concentrate makes it clearer)
approx. 10 lbs of sugar (SG to 1.090)
25 cloves
1 tsp grape tannin
1/4 tsp potassium metabisulfate (I never use campden tablets)
5 tsp yeast nutrient
71B-1122 yeast
I leave it in the carboy for 8-10 months and then bottle.
This makes a very good white wine with high alcohol.
I have distilled some of this in a de-refluxed still and find in makes a good martini.
For all the work I would just rather drink the wine.
For the past couple of years, I have also made birch syrup. I just took my
cans down today but made this much for fun.