Brewing Master

Question:

Really simple 2 gallons of maple syrup 2 packages Sherry yeast 5 lbs. blueberries 1 tsp. acid blend 2 tsp. (or so) yeast nutrient Water to 5 gallons. Zap the blueberries for a few seconds in a food processor, cover with boiling water and raise to 160 degrees F for about 15 minutes. This pasteurizes them. While this is happening, put your yeast , a couple of cups of warmish water and about a quarter cup syrup into a measuring cup to get it all started. Once the berries are done, put into your fermenter with the rest of the syrup and top off with warm or cool water, until the temperature is about 95 degrees F. Give it a really good stir, adding your yeast. Cap it using an airlock. Stir every day thoroughly. After a week or so (should grow like mad), siphon to a carboy. Note: I let the fruit free float, but when I siphon, I am careful not to get much fruit into the hose and I use a hop strainer (from beer making, looks a bit like a sock made of cheesecloth). This gets out the fruit. I think you get better flavor if you let fruit just float rather than (as lots of people do) keeping it in a sack. The sack makes it a lot simpler though, I have to admit. Let the mead sit for a couple of months, then rack again to a clean carboy. I did this a couple of weeks ago and as I said, it was really good. I figure I’ll try to restrain myself until the year mark (it’s supposed to be for Xmas presents at the end of 2002 — we’ll see if any makes it that far It has a really pretty color, but hasn’t cleared as much as I’d like yet. If it doesn’t clear in the next few weeks, I might contemplate some pectin enzyme. Good Luck! – Hide quoted text — Show quoted text – I know someone around who has their own sugar bush and makes their own syrup. I can get at least a gallon for free so it makes it a more reasonable proposition. No preservatives, all that goes in it is the maple sap. What was your recipie? John I’ve got a blueberry-maple mead (basically a blueberry wine with the sugar from maple syrup) that is a couple of months old. At last racking, *boy* is it good! It’s still slightly fermenting and will need to age, but I think this is going to be quite a winner. Problem with maple syrup is the expense.  I got mine in bulk at Sam’s Club but it still costs a pretty penny. Also, be sure it has no preservatives.

Response:

Thank, I like the sound of the recipie it gives for 1 gallon of maple mead, i think i’ll try that one out. It is honey with a bit of maple syrup John

A quick google search http://www.google.com/search?hl=en&q=maple+syrup+mead brings up quite a few links.  I’ve attached some that might interest you http://www.mirror.org/ken.roberts/maple.mead.html http://www.greydragon.org/brewing/mead.html#Maple

– Hide quoted text — Show quoted text – I was wondering about something: has anyone ever made maple mead before? Using maple syrup in place of honey? Maple wine? How did you do it and how did it turn out? (just wondering cause maple syrup season is coming up) John

Response:

A quick google search http://www.google.com/search?hl=en&q=maple+syrup+mead brings up quite a few links.  I’ve attached some that might interest you http://www.mirror.org/ken.roberts/maple.mead.html http://www.greydragon.org/brewing/mead.html#Maple – Hide quoted text — Show quoted text – I was wondering about something: has anyone ever made maple mead before? Using maple syrup in place of honey? Maple wine? How did you do it and how did it turn out? (just wondering cause maple syrup season is coming up) John

Response:

John, go to http://winemaking.jackkeller.net/request.asp, scroll down to "Mead Recipes," and look at the first one (Maple Syrup Mead). Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/

Response:

Many thanks I’ll check it out John – Hide quoted text — Show quoted text – John, go to http://winemaking.jackkeller.net/request.asp, scroll down to "Mead Recipes," and look at the first one (Maple Syrup Mead). Jack Keller, The Winemaking Home Page http://winemaking.jackkeller.net/

Response:

I know someone around who has their own sugar bush and makes their own syrup. I can get at least a gallon for free so it makes it a more reasonable proposition. No preservatives, all that goes in it is the maple sap. What was your recipie? John – Hide quoted text — Show quoted text – I’ve got a blueberry-maple mead (basically a blueberry wine with the sugar from maple syrup) that is a couple of months old. At last racking, *boy* is it good! It’s still slightly fermenting and will need to age, but I think this is going to be quite a winner. Problem with maple syrup is the expense.  I got mine in bulk at Sam’s Club but it still costs a pretty penny. Also, be sure it has no preservatives.

Response:

I was wondering about something: has anyone ever made maple mead before? Using maple syrup in place of honey? Maple wine? How did you do it and how did it turn out? (just wondering cause maple syrup season is coming up) John

Response:

I’ve got a blueberry-maple mead (basically a blueberry wine with the sugar from maple syrup) that is a couple of months old. At last racking, *boy* is it good! It’s still slightly fermenting and will need to age, but I think this is going to be quite a winner. Problem with maple syrup is the expense.  I got mine in bulk at Sam’s Club but it still costs a pretty penny. Also, be sure it has no preservatives. — J – Hide quoted text — Show quoted text – I was wondering about something: has anyone ever made maple mead before? Using maple syrup in place of honey? Maple wine? How did you do it and how did it turn out? (just wondering cause maple syrup season is coming up) John

Response: