Subject: Mead Lover's Digest #1480, 13 July 2010 Date: Tue, 13 Jul 2010 08:27:54 -0600 (MDT) 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) NOTE: Digest appears whenever there is enough material to send one. Send ONLY articles for the digest to mead@talisman.com. Use mead-request@talisman.com for [un]subscribe and admin requests. Digest archives and FAQ are available at www.talisman.com/mead#Archives A searchable archive is at http://www.gotmead.com/mldarchives.html Digest Janitor: Dick Dunn ---------------------------------------------------------------------- Subject: re: maple mead From: Martin Pare 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 > 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" Date: Sun, 4 Jul 2010 15:27:35 -0400 > Subject: Maple Mead > From: Timothy Gouge > 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 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. ------------------------------ End of Mead Lover's Digest #1480 *******************************