View Full Version : Acerglyn?   Mapple Syrup Mead

11-15-2003, 10:46 AM
I have 1 gallon of Grade B mapple syrup waiting to be turned into a mead.

Any Suggestions?

11-16-2003, 09:20 PM
I have one that is just finishing up bulk aging...here's the recipe, if I can remember:

4 gallons Grade B maple from VT
a strong tea made from the following:
4 oz Sarsasparilla root
2 oz Cardamon
2 oz Coriander
1 oz Cinammon
1 oz Ginger
water to 6 gallons
Yeast nutrient
Lalvin EC-1118 yeast.

OG was about 1.110 with final ABV around 15%.

I have it force carbonated to over 3 volumes CO@ right now and am going to put into champagne bottles for next Christmas.

It smells and tastes like a hard root beer. Quite interesting!


11-19-2003, 12:11 PM
That is interesting...

I was thinking something along the lines of this one from the recipe section.

5# lt. clover honey (or possibly Orange blossom)
2# dk. wildflower honey (considering Buckwheat sub)
6# maple syrup (Remainder of gallon Available to sweeten at end)

water to make 5 gallons
2 tbsp yeast nutrient (not used if buckwheat honey is used)
yeast (I'm thinking about d-41)

Any Comments?


01-01-2004, 12:36 PM
I have one that is just finishing up bulk aging...here's the recipe, if I can remember:

4 gallons Grade B maple from VT
water to 6 gallons

OG was about 1.110 with final ABV around 15%.

I think you have misremembered your recipe, or your grade B was thin. I mixed 1 gallon of Grade B Vermont Maple with 1 gallon of water and had an OG of 1.16. Since i wanted a maple and honey blend i took the batch to 6 gallons.

Here is the Recipe I just made.


Maple Mead 2004

From Butternut Mountain Farms in Vermont
1 Gallon Grade B Maple syrup
5 Pounds Grade A Honey
From Supermarkets (Holy Sweettooth Batman,
Krogers has added Buckwheat honey now,
also Orange Blossom, Blueberry, Alfalfa, and
Blackberry). :o :o

36 ounces Buckwheat Honey - Private Selection (Kroger)
12 ounces Clover/wildflower honey - Spring Valley Farms
water to 6 gallons
0.5 tsp Potasium metabisulphite
Lalvin D-47 yeast

Using the Buckwheat honey as my source of nutrients on
the advice of Chuck, who makes blended honey meads
with roughly 2 lbs Buckwheat to the 5 gallon batch.

Combine all but yeast,
Rehydrate yeast
Pitched yeast just before midnight.

O.G 1.100 @ 68 degrees F

Potential ABV 14.1
12% ABV @ 1.020

Note this must is a dark carmel color. By far the
darkest must I've made.

I'll submit to the Recipe Database when I can
comment on the results.

Small mead with Buckwheat Honey Blend is my
next project, then a try at a Lactomel.

So is a maple syrup mead a Methglyn?
Probably the type of question that drives
judges nuts. :-)

01-23-2004, 07:59 AM
A follow up, Very nice flavor from the 1 gallon maple grade b in the 6 gallon mead. Definitely recognizeable and yet not overpowering. of course the S.G is only 1.055 as of my tasting when i moved it to the primary carboy tonight.

I picked up som ph strips at the store today, almost no acid in this mead.. PH is higher than 4.4. I may be adding acid soon. Perhaps some Tanin... I am hosting a tasting tomarrow and will get some opinions on a small bottle i stole from the process.

Even though the Fermentation was proceeding fine, I added 1 tsp of nutrients and 1/8 tsp of yeast hulls to the mead tonight. the mead had had only buckwheat honey for nutrients in the original recipe, 1 tsp is minimal for a 6 gallon batch, but i thought it might gently increase the fermentation rate.
In three weeks the must has dropped from 1.1 to 1.055. Figured a little help wouldn't hurt things. Next time I'll use a little more buckwheat honey at the start.