Maple Wine

Source: John M. Haynes
Recipe added: 10/15/01
URL: n/a

I've brewed this twice. I recommend ONLY using PURE maple syrup (preferably from Vermont). After I started my first batch, I mentioned it to the guy who runs the local brew supply, who said he'd heard of people trying it (suprise, its vermont after all), but they told him it never really turned out well. I decided I'd stick with it and see what came out. I'm very glad I did. As with a good mead, it just takes time to ferment out and mature. I can't wait to see what I have after a year!


Recipe type: Other
Batch Size: 5 galons
Starting Gravity: 1.070ish
Finishing Gravity: not sure
Time in Boil: 20 mins
Primary Fermentation: at least two weeks
Secondary Fermentation: as long as you can stand



Add 2 gallons of purified water to your boiler. Float your hydrometer And add maple syrup, stirring to mix thoroughly until a desired OG is reached. I have shot for 1.070, but you may choose to increase or decrease the gravity and, thus, the alcohol content. Once the desired OG is reached, begin heating and bring to a boil. When the boil begins, add the yeast nutrient (necessary as the maple and water probably don't have everything the yeast will need to properly grow and flourish). After 10 minutes, add quarter teaspoon of irish moss, more if you prefer. After 20 more minutes (total boil is 30), remove from heat and cool. Transfer to primary fermentation tank and add yeast (I have just sprinkled it in without rehydrating, which works just fine). Ferment for at least two weeks, though you may find it necessary to ferment MUCH longer. I let mine go over a month. Its best to check the gravity regularly, say weekly or bi-weekly, until the sugars have mostly been burned up. You may or may not want to do it in a secondary, primarilly for clarification. If not, bottle as is. Depending on the sugar content remaining, it may or may not carbonate. I don't suggest adding further sugar for priming, however (I've had bottles of maple beer explode on me). Once bottled, you will need to let it age. After 1 month it is sweetish and has a slight off-aftertaste. After 6 months, though, it should be drinkable. I still recommend a further 3 to 6 months of aging. At that point you should have a dry(er) almost champaign like flavor that's not quite like anything you've ever had (though somewhat close to a mead).
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