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Acerglyn? Mapple Syrup Mead
- Thread starter ThistyViking
- Start date
Re: Acerglyn? Mapple Syrup Mead
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!
BRian
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!
BRian
Re: Acerglyn? Mapple Syrup Mead
That is interesting...
I was thinking something along the lines of this one from the recipe section.
Ingredients:
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?
John
That is interesting...
I was thinking something along the lines of this one from the recipe section.
Ingredients:
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?
John
Re: Acerglyn? Mapple Syrup Mead
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).
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.
Redleg said:
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).
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.
Re: Acerglyn? Mapple Syrup Mead
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.
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.
