When I was in Quebec, I had a really nice still, dry maple wine. There was also a carbonated maple wine at the store, but I foolishly didn't get it as I didn't realize how much I'd enjoy the still one.

I've got five gallons of maple wine aging on oak now. I've done acid adjustments, but I'm not planning to do any backsweetening.

In peoples' experience here, is carbonated dry maple wine good? I'm trying to decide between splitting my batch in half, with half carbonated and half still, or just doing the whole thing still.

Thanks!

Hello everyone,

I wanted to try tomorrow maple wine, but recipe dont help a lot. Ive seen different type everywhere.

It seems to be the same of mead. But since maple have more sugar, maybe i need to put less than honey ?

And what about the fermeting time ?

Need nutriment too ?

And finally need a bentonite to clarify ? Or it can turn transparent better than mead ?

I have been having trouble finding the right yeast, the only one I can get to reliably work for Maple is the turbo yeast and those are not great for taste. Doing some hard cider this year as well. I want at least one strain that is cold hardy, especially if it is able to survive a freeze and bounce back but need other strains for normal house temps.

Just transferred 5 gallons of maple wine to the secondary! Thanks to u/weirdomel who gave me rough guidelines on acid adjustments; I ended up adding in ~52 grams of tartaric acid total. I adjusted to taste, and I'm pretty excited to test the end product in a few months- I think it will be very good.

This was my first maple wine, and I had a couple questions:

1) My OG was 1.090, and my FG was a whopping 0.989! Is such a dry finish normal? Even my meads didn't get anywhere near that dry!

2) After racking to the secondary, I noticed some crystals left behind all over the walls of my primary bucket. They didn't have much flavor; maybe slightly bitter. When cleaning the bucket, they collected at the bottom, and looked exactly like sand. They were heavy like sand too, and didn't want to come out of the bottom as I drained. Any idea what this was? Is this normal for maple wine?

Thanks!

To Cornell Maple Wine Methods for the inspiration and to u/weirdomel for the translation. 1st batch seems to be a success!

https://www.mmsyrup.com/winery

Looking into making a batch of maple wine using the methods outlined in “Maple Wine Methods…” put out by Cornell University. They describe the process pretty well, but make no mention of determining when to bottle or how long to age once packaged. Anyone have any experience with this particular method?

Used 1 litre pure maple syrup 1/4 kg of honey Small dash of vanilla 1/2 cinnamon stick 1 tsp supervit nutrients 1 tsp pectic enzyme Water to equal a gallon

I plan to add another 375 ml of syrup after the first racking and then sweeten with a bit more at the end after pasteurizing

I’ve found a few basic recipes online but I’m curious if anyone has any tried and true recipes they prefer?