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Mead Lovers Digest #1480
Subject: Mead Lover's Digest #1480, 13 July 2010
From: mead-request@talisman.com
Mead Lover's Digest #1480 13 July 2010
Mead Discussion Forum
Contents:
re: maple mead (Martin Pare)
Re: Maple Mead ("Louis LeBlanc")
Re: Mead Lover's Digest #1479, 4 July 2010 (Matthew Graham Clark)
Re:Maple mead (e9c6zum@aol.com)
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Subject: re: maple mead
From: Martin Pare <vitiqc@yahoo.ca>
Date: Sun, 4 Jul 2010 12:27:23 -0700 (PDT)
Hi,
a matter of maths: honey is roughly 80 brix. maple syrup about 66 B. since
slight variations are possible, make the must a bit stronger and dilute to
the target brix.
martin
> Subject: Maple Mead
> From: Timothy Gouge <trgouge@yahoo.com>
> Date: Tue, 29 Jun 2010 13:20:06 -0700 (PDT)
>
> I am looking for information about making maple syrup
> mead. I am wondering
> if the ratio of syrup to water would be similar to that of
> honey. Any help
> would be appreciated.
>
> Thanks,
> Tim Gouge
------------------------------
Subject: Re: Maple Mead
From: "Louis LeBlanc" <leblanc@keyslapper.net>
Date: Sun, 4 Jul 2010 15:27:35 -0400
> Subject: Maple Mead
> From: Timothy Gouge <trgouge@yahoo.com>
> Date: Tue, 29 Jun 2010 13:20:06 -0700 (PDT)
>
> I am looking for information about making maple syrup mead. I am wondering
> if the ratio of syrup to water would be similar to that of honey. Any help
> would be appreciated.
Hi Tim,
I've made maple mead (Acerglyn) that came out very good. I used 1 gallon each
by volume of light wildflower honey and grade A maple syrup (for some reason I
couldn't come by the grade B - which would be much better). This fermented
out pretty strong. OG was around 1.118 (seemed a little lower than I expected
with all that honey and maple) and FG was 1.008. After 4 months I filtered it
with rough pads and bottled it. If you think oak makes a woody character, try
removing all the sugar from a gallon of maple syrup and see what you get.
Still, it was wonderful. A bit like chewing on a maple twig, but very good.
It's been in the bottle for just 5 months, and at last tasting (2 months ago)
it was still a little woody, but clearly mellowing out.
I've given a few of these out and admonished the recipients not to even
*think* about it until they had pumpkin pie on the plate after Thanksgiving
dinner - or better yet, Christmas dinner. That hasn't stopped several of them
from sucking it down like maple sugar candy and asking for more. The only
thing I can think of to change is to force carbonate it. I think the flavor
profile would have been amazing in a sparkling mead.
I did not add any acid blend, seasoning, or adjuncts of any kind, nor did I
back sweeten this one. I pitched Lalvin D-47, which I think was a good
choice.
There are lots of suggestions online, but I've not tried anything beyond a
basic acerglyn yet. It's possible this would do well with a few raisins
tossed in, or even dates, but I think next time I'm just going to carbonate
half the batch. If it comes out half as good as I expect, I'll probably start
carbonating it as a matter of course.
Good luck.
Lou
------------------------------
Subject: Re: Mead Lover's Digest #1479, 4 July 2010
From: Matthew Graham Clark <mclark04@gmail.com>
Date: Mon, 5 Jul 2010 14:35:19 -0400
Hi Tim,
I am new to mead but while reading and learning as much as I could about the
craft I stumbled across this website and made note (as I am from southern
Ontario, a great spot for maple syrup.)
http://letsmakemead.com/MeadBlog/?s=maple+wine
Apparently he won an award for it.
Graham Clark
------------------------------
Subject: Re:Maple mead
From: e9c6zum@aol.com
Date: Tue, 06 Jul 2010 14:56:20 -0400
I once made a maple Mead, and the maple aspect was a little strong at
around 2parts honey to 1 part syrup. I like my mead sweet, but that one
was exceptionally so, even more than most dessert . My Dagorhir group
christened it "Stylgar's Who Needs Pancakes" Sadly, all of my notes
have disappeared, so the exact recipe has vanished. I have thought
about making another, but so far haven't done this. I'd probably use
3parts honey to one part syrup.
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End of Mead Lover's Digest #1480
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