Maple Sap

[SiCK]

I am currently boiling sap to syrup. I have access to 40+ liters of sap a day.

Been thinking why can't I use this sugar and other stuff in the sap to ferment, hopefully retaining some of that maple smell and flavour.

I want to do a wine as well, that's a different forum I believe.

So: boil down sap to a 5 gallon concentrate that would read 15% potential, that will be my supply of water and sugar and other stuff from the roots of the trees.

Now what? 100 grams/tablespoon of yeast and a couple of ground up multivitamins?

I have turbo yeast for sugar washes but I think that might be too harsh end product?

Don't want to be adding any extra stuff. Any input appreciated.

[still_stirrin]

I am currently boiling sap to syrup....boil down sap to a 5 gallon concentrate that would read 15% potential...Now what?...

Don't reduce it that far. Take it down to 8 to 10% potential (15 to 18 brix) instead and make a yeast bomb (it needs nutrients: phosphorus primarily...DAP works) and pitch it. 15% potential is too high for a healthy ferment to complete. You can use baker's yeast (good) or even a mead yeast (better). The baker's will attenuate faster than the mead yeast will, but the mead yeast will give you a more complex flavor.

I have made a maple syrup (pseudo mead) ferment quite successfully. It took a long time to condition properly, but was flavorful, reminiscent of a German altbier. It will give you a great distillate although for most of us, maple syrup is quite expensive. If you have it...use it.
ss

[bitter]

You might want to look at this also

viewtopic.php?f=11&t=55349" onclick="window.open(this.href);return false;" rel="nofollow

Maple sap has a potential of about 1.5-2.5% alcohol as is.

B

[SiCK]

You might want to look at this also
viewtopic.php?f=11&t=55349" onclick="window.open(this.href);return false;" rel="nofollow
Maple sap has a potential of about 1.5-2.5% alcohol as is.
B

Wow, did you even read my message?

[SiCK]

Attaching pics on here is brutal.

I grabbed yesterday's boil this morning, 5 gallon pail for distill and 2 2.5 liter containers for wine.

The pics are the reading on the 5 gallons.

Thanx for the help so far!

[still_stirrin]

That's just right SiCK.

1.074 is 18 brix, giving you a 10%ABV potential....right where you want to be.

I wish I had maple sap available to do that. It'll turn out nice.
ss

[bitter]

Wow, did you even read my message?

Sorry if you took it wrong. I was pointing out something someone has already done with maple sap (that turned out really good) to give you ideas of what is possible.

[SiCK]

Wow, did you even read my message?

Sorry if you took it wrong. I was pointing out something someone has already done with maple sap (that turned out really good) to give you ideas of what is possible.

My bad, sorry. I searched and read the thread before I entered my stuff. Thanx again sorry.

[SiCK]

Here's the plan so far, with some help from facebook people:

Warm to 35 degrees C
Add tablespoon baking yeast
Add 2 ground up multivitiums
Add pinch of epsom salt

I have a carboy and air trap

I'm thinking I should bring the sap to boil to kill off any bacteria that may be present before going into carboy.

[SiCK]

If anyone is following, I discovered the name Sortilege .. google it. Whiskey and maple syrup

[MichiganCornhusker]

I made a maple shine last year and it turned out great.
I think I had boiled the sap down to around OG 1.05 and fermented 5 gallons of it.
I did one slow run in a pot still, and managed to get a bottle at 80 proof.
It was retched right off the pipe, smelled like rotting wood and dirt. I was disappointed at the time. After about 6 months I checked back on it and it had improved dramatically.
At almost a year old now, it is pretty wonderful, I'm very happy with it.

[yakattack]

Randymashct has done a pot with maple. I'd give him a pm if I were you. We've had a few dicussions on it before. Very smart fellow.

[neil2fish]

Hey folks! Newbie here. we just finished our sugar season here and canned 90 gals We have been enjoying a product out of Vermont that is made by adding syrup to rye or bourbon and re-casking for(?)how long... I've just laid up 2 2l barrels w a commercial rye and a Tennessee sour mash whiskey . I'm gonna give it 3-4 weeks and see if we can get close. I do enjoy 1/2 scotch and 1/2 hot syrup as a cordial to toast the end of a boiling session but that is a whole different beverage than the aforementioned mix. One of the reasons I'm here is the idea of a home distilled apple/corn mash with maple added at the end (to work on an "all local sourced" product) and casked...? It'll be fun to play with. Never thought of fermenting the sap, although it does that on its own when the weather gets too warm. The fellas may like that idea. We get about 4000gals to mess with. lol I think I'm a gonna have fun here