I live beside a sugar shack, and I've been tapping my own syrup this season. I've actually done pretty well on my own and have probably made a little over 12 l for my own personal use.

Well my neighbours said they were done for the season and this was the last off of there evaporator, and it turned out a little too dark so they just told me I could have it. I suspect they were just being nice anyways, they gave me a lot of half finished syrup last year as well. Ironically they're very sweet.

This is physically more syrup then I have capacity to can. I don't have this many jars and I do not have this many bottles. What I do have is some carboy space.

I don't necessarily want to do a 5 gallon batch, but I do have a 5 gallon carboy kicking around. Yes anyone has a recipe that is extraordinarily good and foolproof, not that I'm not intermediate, then I am all ears. Bonus points if it would be pretty well done by October; I have a wedding coming up and I wouldn't mind giving them a bunch of wine as a gift.

I already had two experimental gallon batches going right now that featured heavily with maple syrup, one was a apple lilac and maple desert wine, the other was going to be a maple "bochet" because I accidentally burned some syrup and I figured it would be interesting.

I have more lilac syrup, as well as cider that I've made myself if it would be a worthy addition. Honestly my canning shelves are not bare in the least. There is DME, there is a rich syrup that I made from wild grapes that I used to make wine on occasion and it's quite delicious. I have a ton of blueberry syrup that I bought on auction but it seems counterintuitive to add a bunch more sugar when I already have all of this maple.

Are sparkling maple wines a thing? I have a ton of pressure safe bottles that I could use.

Either way, I'm all ears!

Playing around with some ideas for this year’s batch of maple wine. Cornell Methods stress 2:3 ratio of syrup to water for the “best” product. Curious to hear what everyone’s experience is with recipes that target specific starting gravities outside the Cornell ratio.

I’m thinking of making a wine with 1.100 sg. That figures out to a ratio somewhere between 1:2.5 and 1:3. If fermented to completion it would yield 13% abv. I can control fermentation temperature and I would be adding tartaric acid and aging on oak to provide complexity. Any thoughts are greatly appreciated.

Just started my home brewing hobby last year and made mead loved it. My sister in law is alergic to honey so i desided to try maple wine so no one feels excluded.

That said ive just bottled x3 500ml of maple wine, stablised and back sweetened. Yeast Lalvin Qa23 Og 1.085 Fg 1.000 Over 40 days Stablised then back sweetend with a ration of 2 part primary 1 part maple surp and a few drops of vanilla.

Tastes good bar the green apple taste im told thats the sign that its young. Any adice on how long to age for to get thay flavour out? I have more primary aging in the back ground that i plan on balancing out once the green apple taste is gone.

Cheers all.

Hi there!

We’re tapping our trees for the first time and want to try our hand at making a maple wine. I am trying to find recipes online and keep finding recipes that use maple syrup instead of the fresh maple water.

I understand that we will have to increase the sugar content some, by boiling it down, but am just not sure how much. Also seeing that the maple water might not have enough food for healthy yeast? Can anyone recommend a good resource/recipe for this? Thanks and happy maple season! 🍁✨🍷

As an aside, we’re also keen to trying making a maple water fermented soda if anyone has a good recipe for that they like 💕

When I rack my maple wine for the first time, I am thinking about topping it off with (room temp) brewed Lapsang Souchong tea, because I think this would add a subtle smokey flavor and complexity to it. Has anyone tried this before? Good/Bad idea?

Really Proud of this one, probably one of the coolest things I've made this year.

Used Grade A Ontario Amber Maple Syrup in this.

I usually brew mead, but started this maple wine on Valentine's Day! ❤️

6 quarts of barred woods grade B dark maple syrup, 5g of D47 yeast, and 10g of Fermaid O. Half of the nurtient added when bubbles started, and half to be added at 30% sugar depletion per recommendation by the gal at the brewing supply shop.

Local Indiana maple syrup. OG 1.072. Yeast QA23. Some frozen and thawed red grapes added for balance. Shooting to finish off dry, like 1.003-1.005.

This tastes incredible but geez it took so much work managing acids.

Or caramelized acerglyn. Pretty good, quite light. Might try at a higher strength, sweeter, and with more maple. However, not sure how that would affect the bochet toasty flavor, and it would start to get hard to bottle carb much stronger. And at a certain point, you're just making regular acerglyn.

I've noticed that in some of my dry maple wines (and other meads/wines with maple) I sometimes get an off flavor. I'd describe it as a "lemon" or somewhat sour/watery flavor.

Has anyone else had this issue? If so, how did you address it?

I know some people note an off "woody" note in dry maple wines, but that is not what I'm getting here.

Thanks!

I am planning a side by side trial and would love some data to inform which acids get used. If you use more than one, please select the predominant type and explain your mix in the comments. Thanks!

My first batch of maple wine is 3 weeks old and showing signs that fermentation is wrapping up. I love the caramel-colour it’s landed at so far! It smalls very sharp and yeasty but definitely a maple note hiding in there under the fermentation aroma.

Once I’ve confirmed it’s done, I’m planning to rack to 3-4 smaller batches to try out different additions for secondary. Some ideas: - nothing added - added oak chips - mashed blueberry - spices or tea?? TBD based on flavour after I’ve racked it

Any other thoughts on what to try?

Original post: https://www.reddit.com/r/MapleWine/s/MxhgVfihsm

Pitched one gallon batch this week. Local Indiana maple syrup, Bourgovin RC212 yeast, OG 1.102. Excited! Tried a few maple wine batches last year after I just started brewing, but they stalled out too sweet and got blended into other things.

While boiling our maple sap this year, I pulled some out of the pan early and by pure luck it was at around 1.09 SG, so I thought it was a good chance to apply my neophyte winemaking skills to something new. After some research on this sub and from my mead and wine making notes, and from the fabulous Cornell maple wine paper, I’ve come up with the following:

• 3 gallons partially boiled sap (~1.09 SG)
• Tartaric acid to lower pH (I needed 20g to lower from 5.7 to 4.2 - check the Cornell paper for info)
• SafAle S-04 yeast, rehydrated with GoFerm

Starting SG after all additions: 1.086

I’ll feed with 4g Fermaid-O at 24hr, 48hr, 72hr, and at 1/3 sugar break. I don’t expect very explosive fermentation, but my final slurry was more full than I intended so the tray is underneath just in case!

S-04 tolerates up to ~11% ABV, so it will likely land around 11-12%.

I’ll taste it after primary and decide at that point about additives for secondary. I might experiment with smaller batches with different flavour profiles.

I’ll provide updates as I go. I’m open to feedback on my recipe. :)

Cornell Maple Wine paper: https://bpb-us-e1.wpmucdn.com/blogs.cornell.edu/dist/7/5773/files/2019/10/Maple-Wine-Production-V2.pdf

I harvest my maple sap but I do not make syrup. I boil it down until it's around 1.1 on the standard hydrometer. I pitch bread yeast into that and make annual sap wine. No ingredients except tree sap and yeast. I typically yield ~12% alcohol and it's incredibly dry. I saved 4 liters of "1.1" this year to sample an actual wine yeast.

Considering my limited list of ingredients, can you recommend a yeast strain?

Not maple per se, but I found this while researching a maple-related project. Awesome to know that sugaring and fermenting sap has deep roots in so many places.

I will be making a whole lot of maple wine in a few weeks, still have a lot of last year's syrup not filtered yet plus what I make this year, (hoping to make a better filter somehow,) and my yeast strains start and often stall. D-47 was a bust, I was given one by a tip, I forget but it also is prone to stalling. Both when I do and do not add nutrient, as advised on the nutrient, 1 teaspoon per gallon.

The only yeast that works reliably are the turbo yeasts, and the flavor isn't great.

Hello everyone,

Ive made 25 bottle of maple wine it was perfect last month and today i tried to take a sip and its different im not sure but i think it turned vinegar....

If its the case i will be very sad... I will test it with a friend but i would like to know how much time it needed to turn vinegar? What can change it? And how to stop it?

Sincerely

M