I plan on making a maple wheat that calls for priming with a combination of corn sugar and maple syrup. Do I need to boil the syrup with the corn sugar? I'm thinking that boiling may drive off some of the aroma/flavor that it may contribute. I don't know if the syrup is considered sterile. Could I just boil the sugar water and add the syrup off the heat without losing any flavor/aroma.
TIA!
Les
Maple syrup is made by boiling down maple sap. The sap to syrup ratio is anywhere from 30 or 40 to 1. In other words, you must boil down 30 to 40 parts maple sap to get one part maple syrup. That's why it's so danged expensive. And as one who has made their own maple syrup, believe me, it takes a looooong time! So an additional boiling, if you dilute it (maybe with some of your wort?), shouldn't be detrimental. The reason I suggest diluting it is because, when boiled down to the syrup, it is very close to caramelizing. So if you tried boiling straight syrup you could easily wind up with a big, sticky mess in your pan. Another reason to boil it is that maple syrup can contain bacteria & mold spores, especially if the container has been opened. Best to be safe.
I made some honey-maple syrup-vanilla mead this past June. Boiled the maple syrup in the water I added. Although I should have technically waited longer, we bottled & drank some last weekend. It tastes great & kicks butt.
Good luck!
Senor Mysterioso
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