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Hi guy's,
I wish to make a maple shine, a friend of mine give me 10 cans of is own maples syrup , and I wish to make shine out of it, if you have a recipe that you have done and like to share.

For now I will use the cans and mix it with water to get a OG 1,110(around), boil it for 20 min to sterilize, and pitch wine yeast.

I will use a S.S boiler to mash and ferment , and a 10 Gallons Cooper pot still with thumper to run the shine.

personally I would skip the boil and just dissolve the maple syrup in the water. I would hit around 1.050 and no aim so high, you'll ferment it out quicker with less off flavors and probably be able to pick out more desirable flavors

The G wrote:... a 10 Gallons Cooper pot still with thumper to run the shine...

What’s a “Cooper pot” look like?
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Thanks for the info, and this is my 10 gallons pot still

This sounds like heaven! Did you add any grains, or keep it a maple ‘rum?’ I could only imagine this paired with some oat!

The G wrote: ↑Thu Jun 13, 2019 9:56 am Hi guy's,
I wish to make a maple shine, a friend of mine give me 10 cans of is own maples syrup , and I wish to make shine out of it, if you have a recipe that you have done and like to share.

For now I will use the cans and mix it with water to get a OG 1,110(around), boil it for 20 min to sterilize, and pitch wine yeast.

I will use a S.S boiler to mash and ferment , and a 10 Gallons Cooper pot still with thumper to run the shine.

If he gave you the actual syrup you should be good to go as it's already been boiled.
As long as it was put in clean containers after his boil.

I wouldn't go any higher than 1.07 if you plan on fermenting some.

IMHO I would make a good whiskey then add the actual syrup to that.

But it's been said before. It would be interesting to know how much flavor comes through in distilling.
If you search the forum there are a few post about it,but I haven't read any yet.
Good luck

dang it. His last activity was in July of 2019. I was curious how it came out...

I’ve never messed with a straight maple whiskey, but I have aged some whiskey on maple barrel staves. That really brings the maple flavor out. Would lend almost a candied pecan taste.