Maple Wine

I have a five gallon carboy of a Maple Wine Mead sitting on the floor behind me. The only problem I have with Maple Wine and Maple Wine Mead is that I drink it before I can bottle and store it. It is as close to ambrosia as I have ever had.

My wines are made with Grade A Vermont Maple Syrup. There used to be a Grade B and a Grade C. Grade B still exists. Everyone with whom I have spoken said Grade C was the best because it had the most nutrients

First thing you need to to do is mix one gallon of maple syrup with enough cold water (Spring water if available) to make a three gallon mixture. It is best to do this is a stainless steel pot with gallon markings on the inside. Then take an hydrometer reading. Read the hydrometer as accurately as you can. I guessing your going to get somewhere between 1.090 and

1.110. This is important because from it you can get the amount of sugar available per pound of syrup The formula is (hydrometer - 1) * 3 gallons / 11 pounds. There are 11 lbs to a gallon of maple syrup.

If you want to start with three gallons, you'll need to pour the mixture (called "the must") into a food grade pail, add yeast (I only use Lalvin EC-1118), tightly secure the lid on the pail, and insert an air lock. All of which are available at your LHBS (Local Home Brew Store). Use can use water in the air-lock. I use the cheapest vodka I can find.

Wait til the airlock ceases bubbling. I've put a five minute timer on an watched it. No bubbles in five minutes and it is ready to rack (siphon transfer). So you will also need a pump start siphon and a 3 gallon carboy as well as a stopper with a hole for the air-lock. Wait at least 30 days and use a clearing agent. Get seven 1.75 litre wine bottles and rack directly into them.

SANITIZE EVERYTHING.

If you want a Maple Wine Mead, just add 6 lbs of honey with enough water to make two gallons into the must AND get a 5 or a 6.5 gallon carboy.

Another great idea is to put in beehives because Maple Tree Honey is suppose to be awesome.

Dick